Strawberries and bananas lend a natural sweetness to these delicious and moist muffins. Great use for those bananas sitting on the counter about to go bad! Top it with a tablespoon of natural peanut butter and you’ve got yourself a peanut butter banana jelly ‘muff-wich’.

I read a very interesting article written by one of the king pins of strength coaching, Jason Ferruggia. He talked about narrowing your skill set down to a few solid things. I thought about this long and hard; my passions are fitness / nutrition, art and friends / family. I need to focus my energy into these outlets, because this is where I excel most. I baked these Strawberry Sunshine Muffins for one of our lovely Trench Fitness clients, Taylor a.k.a TayCray (as she is a crazy talented athlete). Taylor is sick at home  and unable to train at this time. 4 birds, 1 stone 🙂







1 ripe banana

6-8 strawberries, sliced

2 cups rolled oats

2 scoops whey protien powder

4 egg whites

1/2 cup non-fat Greek yogurt

6 packets stevia

2 tsp cinnamon

1/2 tsp baking soda



1. Preheat oven to 350’F.

2. Place all ingredients in mixer and mix well.

3. Place batter into prepared muffin tin (or silicone molds as I have done) and bake for 18-20 minutes.


*Neil added 1 tbsp natural peanut butter on top of his muffin. He said it tasted just like a peanut butter and jelly sandwich.

MACROS (per 1 muffin) calories: 91 – fat: 1g – carbs: 13g – protein: 7g


With love from the Trench Kitchen,

xo Erika ♥