These muffins have worked out so perfectly on those traveling weekends when we have to be at the ballpark so early in the morning, and no one is really that hungry yet. Packed with protein, fruit, carbs, and a little cocoa boost, they are sure to hit a home run with your athlete on-the-go!
Sometimes we don’t have much time in between games, such as last weekend. We had to be at the field in the morning (2 hours away), and after winning the first game, we found out that we had another game right afterwards. Then, after we won that game, we had another game instantly after that one! My 10 year old had eaten one or two of these muffins for breakfast, then in-between games, ate another one. I’m not against buying store-bought items like CLIF Bars or anything (we buy those, too!), but they can become mundane after a while, and I like changing it up. I also like to stick to homemade as much as possible, especially to avoid foreign ingredients and processed food. And plus, they’re delicious! My son’s teammates loved them as well!
Lately, part of my TGIF routine consists of food-prepping for our traveling weekend, which makes our trip less expensive in the long-run. Let’s face it – hotel stays, admission fees, ballpark food, eating out, etc. are all part of playing travel ball, and it all adds up. I like to cut costs any way that I can in order to feed our family of five without breaking the bank every weekend. These muffins tend to go pretty far during the weekend and definitely give their fair share of nutrition in between meals, as well as for a quick breakfast item.
I hope you can put these babies to good use during your traveling weekends (or weeks) like we do!
** In order to PRINT from the “Print” link below, this page must be open in an internet browser such as Safari or Firefox. It may not print if opened in Instagram or Facebook.
- 3 cups Flour or GF Flour
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt (more if you use coconut oil instead of butter)
- 3/4 cup Butter or Coconut Oil
- 3/4 cup Organic Cane Sugar
- 3 Eggs
- 3 TBsp Milk / Coconut Milk
- 1 TBsp Vanilla
- 6-7 Ripe Bananas, mashed or blended
- 1 scoop of your favorite protein powder, optional
- 1-2 cups Chocolate Morsels
- Preheat oven to 350
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Separately blend butter/oil and sugar.
- Add in mashed bananas, eggs, milk, vanilla, and protein powder. Blend well.
- Add in the flour mixture and the chocolate morsels until combined.
- Fill muffin cups 2/3 full.
- Bake for about 22-25 minutes or until toothpick comes out clean.
I like to add about 2 TBsp of pure maple syrup for a little more sweetness. Keep cool in your ice chest or cooler if it's hot out, as not to melt the chips