Packed with complex carbs, healthy fats, natural sugars, and protein — perfect fuel 2–3 hours before a race or meet. No processed cane sugar.

Servings: 12 muffins

Prep Time: 15 minutes

Cook Time: 23 minutes

Ingredients:

• 1.5 cups rolled oats
• 1 cup whole wheat flour
• 0.5 cup vanilla protein powder
• 2 tbsp ground flaxseed
• 2 tbsp chia seeds
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1.5 tsp cinnamon
• 0.25 tsp sea salt
• 3 ripe bananas, mashed
• 1/3 cup raw honey or pure maple syrup
• 2 eggs
• 0.5 cup unsweetened almond butter
• 0.5 cup plain Greek yogurt
• 0.25 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips (70%+ cacao)
• 1/3 cup dried tart cherries or blueberries
• 0.25 cup raw pumpkin seeds (pepitas)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly with coconut oil.
2. In a large bowl, whisk together rolled oats, whole wheat flour, protein powder, ground flaxseed, chia seeds, baking powder, baking soda, cinnamon, and sea salt until evenly combined.
3. In a separate bowl, mash bananas until smooth. Whisk in honey or maple syrup, eggs, almond butter, Greek yogurt, almond milk, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry and fold gently until just combined — do not overmix. Fold in dark chocolate chips, dried cherries or blueberries, and pumpkin seeds.
5. Divide batter evenly among the 12 muffin cups. Bake for 20–23 minutes, until a toothpick inserted in the center comes out clean.
6. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and cool completely before storing.

Notes: Eat 1–2 muffins 2–3 hours before your race for optimal digestion and sustained energy. Keeps at room temperature for 2 days, refrigerator for 5 days, or freeze up to 3 months. Thaw overnight or microwave 30–40 seconds on race morning.