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Recipe of Bakery for Banana and Oatmeal Athletes

Bakery for Banana and Oatmeal Athletes

20 mins
20 mins
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In the world of sports and sports nutrition it is important to control the diet depending on the objective being sought, since this will vary the diet that must be followed, either because it seeks to increase muscle mass (for what should be carried a high protein diet) or because you want to increase performance during the competition. Therefore, depending on the individual objective that the athlete has, you must choose a diet that meets your requirements and that allows you to reach the goals that have been set, for which it may be interesting to develop different bakery recipes for athletes that can used as a substitute for industrial bakery (of much lower nutritional quality) and with the aim of supplementing.


12 portions
  • 480 grams banana
  • 65 grams oats
  • 5 grams cinnamon
  • 25 grams chia
  • 220 grams whole wheat flour
  • 100 grams honey
  • 60 grams egg, (1 piece)
  • 80 grams egg white
  • 125 grams yogurt, skimmed
  • 20 grams almond, without shell
  • 10 grams chemical yeast


Preheat the oven to 180ºC. Prepare the muffin molds with muffin paper.
Grind the oats with the almonds to create a flour, mixed with whole wheat, cinnamon and chemical yeast. Reserve the dry ingredients.
Beat egg, egg whites, honey, yogurt and ripe banana. Mix the wet ingredients with the dry ones until you get a homogeneous mixture.
Enter the dough in the molds. Bake for 20 minutes.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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