Protein packed baked Oatmeal cups

Name: Protein packed baked Oatmeal cups Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 6 cup Old-Fashioned Rolled Oats; 6 scoops vanilla whey protein powder; 2 tsp Baking Powder; 2 tsp Cinnamon ground; 1 tsp Salt; 1/4 cup Flax Seed Meal (ground flax); 1/4 cup ground Chia Seed; 1 cup PB2 Powdered Peanut Butter; 4 large Egg; 2 tsp Vanilla Extract; 1 cup Applesauce unsweetened; 1 cup Yogurt Plain Greek Yogurt non-fat; 5 tbsp Coconut Oil melted; 1/2 cup Honey; 2 1/2 cups Almond Milk unsweetened Vanilla; About 1 cup dark chocolate chips

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 12

Ingredients

6 cup Old-Fashioned Rolled Oats6 scoops vanilla whey protein powder 2 tsp Baking Powder 2 tsp Cinnamon, ground 1 tsp Salt 1/4 cup Flax Seed Meal (ground flax) 1/4 cup ground Chia Seed 1 cup PB2 Powdered Peanut Butter 4 large Egg 2 tsp Vanilla Extract 1 cup Applesauce, unsweetened 1 cup Yogurt Plain Greek Yogurt, non-fat 5 tbsp Coconut Oil melted 1/2 cup Honey 2 1/2 cups Almond Milk, unsweetened Vanilla About 1 cup dark chocolate chips

Directions

In a large bowl combine all dry ingredients.
In separate bowl wet ingredients and wish together.
Combine and stir well.
Grease muffin cups (coconut oil, Crisco, or spray.
Fill each cup about half way, add 3 chocolate chips to each. Fill to the top and press 4 to 5 more chips into tops.
Bake at 350° for 30 minutes, rotating pan after 15 minutes.
Let cool in pan about 20 minutes, then remove and cool completely.
Store in airtight container. (about 5 days if on counter, longer in refrigerator)
These also freeze well.
To serve warm up with almond milk and break the muffin up in the milk.

Serving Size: Makes 12 large size muffins) used large size muffin pans

Number of Servings: 12

Recipe submitted by SparkPeople user MOM4JC247.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 443.0
Total Fat: 17.8 g
Cholesterol: 92.0 mg
Sodium: 441.0 mg
Total Carbs: 48.1 g
Dietary Fiber: 8.8 g
Protein: 27.1 g

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