4 cups organic quick oats
3 scoops Magnum quattro vanilla ice cream protein
2 Eggs
2 cups of mashed banana (about 4 bananas)
2/3 cup unsweetened applesauce
3 tbsp oat flour
2 tsp. baking power
1 tsp vanilla extract
1/4 tsp. Himalayan pink salt
3 tbsp Truvia sweetener

Preheat oven to 350. Mix all dry ingredients in a large bowl. In a sepearate bowl mix together the wet ingredients. Combine wet and dry ingredients until well mixed. Line your muffin pan with parchment paper muffin cups. Divide evenly into 12 muffins using an ice cream scooper. Bake for about 20-25 minutes. They will be moist so don't overcook! Once cooked, place them on a cooling rack for best results. Refrigerate once they have cooled down in a paper towl lined container or ziplock. I keep these in the fridge for up to 1 week.

Approximately 200 calories, 3 grams fat, 34 grams carbs, 4 grams fiber, 6 grams sugar, 3 grams protein per muffin. This is a great pre or post workout snack!