關於 banana, honey oat muffins ，我們在網路上蒐集到這些相關的討論、資訊與評價

【 Oregon & Washington Blueberries Oatmeal Muffins 】👩🏻‍🍳👩🏻‍🍳
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Grab A Boost of Blue! Blueberries are naturally sweet, tart, and nutritious - making them a beloved superfood. The highly versatile blueberries can be enjoyed as it is - a snack or incorporated into various recipes. 💙💙
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Here’s my Oregon & Washington Blueberries Oatmeal Muffins recipe inspired by Georgen. ✨✨
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Ingredients
200g Rolled Oats
200g Oregon & Washington Blueberries
50g Honey
½ tsp Baking Soda
1 tsp Baking Powder
¼ tsp Salt
2pcs Eggs
1 Banana
1 tsp Vanilla Essence
80ml Olive Oil
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Methods:
1. Place the rolled oats in a food processor and blend until they form a fine flour, stopping and stirring occasionally.

2.Add baking soda, baking powder and salt to the oat flour and then mix well.Mash the banana with a fork in a big mixing bowl.

3. Add the eggs to the mashed banana, followed by olive oil, honey and vanilla essence. Stir until all the wet ingredients are well combined.

4. Pour the wet mixture into the dry ingredient bowl, and slowly stir until combined. Scoop the batter and distribute evenly into all the muffin liners.

5. Place a few Oregon & Washington blueberries and sprinkle some rolled oats on top to garnish. Bake in a preheated oven at 190°C for 20 minutes.

6. Test the doneness with a toothpick, when it's fully baked, there won't be any wet batter on it. Enjoy! 💯💯
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More info at https://www.sunshinekelly.com/2021/08/recipe-oregon-washington-blueberries-oatmeal-muffins.html
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@oregonblueberrygrowers
@wablueberries
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#Oregonblueberries
#Washingtonblueberries
#GrabABoostOfBlue
#blueberrygoodness
#healthyblueberries
#kellyskitchen

What I Eat Daily (Meal Prep Recipes) | Joanna Soh
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No idea how or where to start? Watch this -
Beginner's Guide to Meal Prepping (5 Easy Steps):
https://youtu.be/eP10vDBmnzQ

Here's what I eat on a typical day when I meal prep. Of course, I don't eat like this every single day depending on my schedule and if I do travel. But as much as I can, I love to cook for myself because that means I'm fulling in control with what I eat and that's the easiest way to stay healthy and fit.

Do you meal prep? What's your favourite dish Let me know in the comments below. Do share your meal prep pictures with me, tag me @JoannaSohOfficial #JSohRecipes

READ below for the recipes and steps.

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Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.

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Breakfast - OVERNIGHT OATMEAL
1) 1.5 cups Rolled Oats
2) 1.5 cups Soy Milk
3) 3 tsps. Honey or Maple Syrup
4) 2 tbsps. Dried Cranberries
5) 2 tbsps. Chia Seeds
6) 2 tbsps. Peanut Butter

Steps:
1) In a large bowl, mix all the ingredients together.
2) Spoon the oat mixture into 3 jars and refrigerate for at least 4 hours or overnight.
3) Top up with your favourite fruits before eating.


Lunch - TUNA SALAD
1) 2 Cans of Tuna Chunks
2) ¼ cup Plain Yoghurt
3) ½ tbsps. Lemon Juice
4) 1 tbsp. Cranberries
5) Salt & Pepper to taste

Steps:
1) Combine all the ingredients together.
2) Pack half of the container with your favourite vegetables and be generous. Separate the Tuna mixture from the salad to keep it fresh.


Snack - HEALTHY BANANA WALNUT MUFFINS (serves 12)
1) 1/2 cup greek yoghurt
2) 1.5 cup Rolled Oats
3) 2 Bananas, mashed
4) 2 eggs, beaten
5) 2 tbsps. Honey
6) 1/4 cup crushed Walnuts
7) 2 tbsps. Cranberries
8) 1 tsp. Baking Soda

109Cals per muffin

Steps:
1) Pre-heat oven to 180C or 350 Fahrenheit.
2) In a large bowl, mash bananas, whisk in eggs, greek yoghurt and about honey. Stir until well combined and set aside.
3) Blend, rolled oats until fine.
4) In a separate bowl, mix in all the dry ingredients, oats, baking soda, crushed walnuts and cranberries.
5) Combine wet and dry ingredients together. Keep mixing until you get an even batter.
6) Divide equally to 12 cupcake liners and bake for 15 minutes or until muffins are cooked through.


Dinner - BAKED FISH WITH VEGETABLES (serves 3)
1) 500g Frozen Tilapia, any fish or meat of your choice.
2) 2 Carrots – 25Cals
3) 1 Red Bell Pepper
4) 1 head Broccoli – 98Cals
5) 1 Sweet Potato – 112Cals
6) 1 Red Onion – 46Cals
7) 6 Garlic Cloves, crushed – 27Cals
8) 1 tbsp. Olive Oil, divided – 69Cals
9) 1 tbsp. Apple Cider Vinegar – 3Cals
10) ¼ tsp. Mixed Herbs
11) Salt & Pepper to taste


Steps:
1) Pre-heat oven to 220°C/425°F.
2) Then slice up all the vegetables.
3) Rub fish with olive oil, mixed herbs and season with salt and pepper. Set aside.
4) ArrangE all the chopped up vegetables on the bottom of a baking dish. Season the vegetables with olive oil, apple cider vinegar, salt, pepper, and mixed herbs. Give it a good mix.
5) Then arrange the marinated fish on top of the vegetables and cover the baking dish with aluminium foil.
6) Bake in the oven for 30 minutes or until fish is done.


What I Eat Daily (Meal Prep Recipes) | Joanna Soh

♥ No more "Muffin Top". These super muffins are low in calories, vegan, gluten free, high in nutrients & extremely easy to make.
♥ Watch till the end for the full recipes & steps, including calorie counts. Be sure to LIKE, SHARE this video with your friends.
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♥ Joanna is a certified Women’s Fitness Specialist with NASM and also a certified Personal Trainer & Nutrition Coach.

Each recipe makes 6 muffins. They are great for breakfast or even as a pre / post workout snack.


NUTTY BANANA MUFFINS
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup / Honey – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
9) 2 Medium Bananas, mashed – 210Cals
10) 3 tbsps. Crushed Almond Nuts – 105Cals

Per Muffin – 160Cals


CHOCOLATE PEANUT BUTTER MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) ¼ cup Unsweetened Cocoa Powder – 48Cals
9) 2 tbsps. Peanut Butter – 188Cals
10) 2 tbsps. (25g) Chocolate Chips – 70Cals

Per Muffin – 159Cals


CRANBERRY ZUCCHINI MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 33Cals
4) 2 tbsps. (40g) Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) 1 cup Zucchini, grated – 18Cals
9) ¼ cup Dried Cranberries – 130Cals

Per Muffin – 132.5Cals



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