Lately, I’ve had a ton of people ask me what my favorite things are to meal prep. Because I go back to work this week and will be needing to ramp up my meal prep game anyway, I figured this would be a great time to start a little mini series on my favorite meal prep recipes!
I have raved about meal prepping ever since I started this blog, and to this day it is still something that is SO important to me. I’ve said it once and I’ll say it again, meal prep is my number one piece of advice when it comes to staying on track with healthy eating habits. Having food that is readily available, pre-prepped, and even portioned out, is my absolute saving grace during my crazy hectic work week.
I meal prep just about everything I eat during the week, on Sundays. I wash and chop all my veggies, steam/roast whichever ones need to be steamed/roasted, I portion out all my morning and afternoon snacks into ziplock bags, I cook all my protein, etc. Once I’m done prepping, I portion out all of my lunches and put them into my meal prep containers. That way, when I’m putting my lunch together at night for the following day, I just throw everything in my bag! It makes it so quick and easy and it saves me so. much. time.
I have a few tried and true meal prep staples that I come back to over and over again, but every once in awhile I’ll come across something new that I love, which is the first order of business in this “Meal Prep Magic” series!
Okay, on to the good stuff. I will preface by saying I am a nut job and I am already ready for pumpkin spice everything, (I know, I’m that girl) which is maybe probably one of the only reasons I landed on this recipe out of the hundreds I searched through on Pinterest. But besides the pumpkin factor, I also chose this recipe because it has minimal ingredients, it’s fairly low carb for a muffin, and the ingredients are on point. On point meaning healthy, but also meaning I already had them all on hand which is the real reason I pick most of the recipes that I do … And truly, who doesn’t love a warm pumpkiny chocolatey muffin in the morning?!
This recipe is total meal prep magic for me because I can prep an entire pan of muffins and be donezo with 7 days worth of breakfasts in less than 20 minutes. And they’re macro magic too! These muffins are packed with healthy fat from the coconut oil, protein from the Kodiak Cakes mix, and they have the perfect amount of carbs to give me energy and keep me full until my mid morning snack. To round out my breakfast for the week, I’m pairing a muffin with two egg cups (on the blog later this week) and some fresh blackberries!
- 2 cups Kodiak Cakes Protein Packed Waffle & Pancake Mix (sold at Target for $5!)
- 1 can (15 oz.) pumpkin
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/2 cup Enjoy Life mini chips
- Preheat oven to 350 degrees
- Grease muffin tray, or line with paper liners
- Mix all ingredients until smooth
- Fill muffin tins evenly
- Bake for 20-22 minutes or until golden brown
- 153 calories
- 17g carbs
- 7g fat
- 6g protein