So....It's been a while.....and Meg's Muffins.

I didn't realize that it's been so long since my last post. Over a year. No real reason other than the fact that I haven't been very creative in the kitchen and because, well, life.
Over the last few months I've made a lot of changes to my nutrition and fitness program. I joined a new CrossFit box (Arkaios CrossFit holla!) and have started using Renaissance Periodization's auto templates for my diet, as well as adding in one of their physique templates (bro lifting, lol). I finally feel well fed, my performance is improving, my body seems to be changing for the better, and most importantly, I'm having fun. In doing so, I'm still eating mostly whole foods, but concentrating more on macros and timing. I'm going to attempt to write more regularly here, especially as I go into a maintenance phase of the program.
One of the things that I make regularly are these little muffins. They're from Kodiak Cakes, but I tweaked the recipe a bit to make it a little more macro-friendly.

Meg's Muffins (makes 18)

2 Cups, Kodiak Pancake and Waffle Mix
1 cup unsweetened vanilla almond milk (could use regular milk, but macros would be different)
10 oz ripe banana, mashed (about 2 bananas)
2 eggwhites
1/4 c coconut oil
1/2 c raw coconut crystals
1 tsp cinnamon
1 cup semi-sweet mini chocolate chips (I used Enjoy Life)

Mix everything up in a large bowl. Line muffin cups with liners (the foil ones work the best) and fill. Bake at 350 for about 15 minutes. That's it!

Per muffin: 158 cal/ 20g carb/ 6g protein/ 8g fat