High Protein Oatmeal Muffins

2 eggs
2 egg whites
1 tbsp vanilla extract
2 cups unsweetened applesauce
1 tbsp brown sugar (could also use Stevia or Splenda if watching sugars)
5 cups old-fashioned oats
1/4 cup ground flaxseed
1 tbsp cinnamon
1 tbsp baking powder
1 tsp salt
3 scoops unflavored whey protein isolate
2 3/4 cups milk (I used almond milk, but skim or 1% dairy would be fine)

Very yummy with a few chocolate chips on top. I also added apple to some muffins, dried cranberries and sliced almonds to others. They freeze well, too!

Preheat oven to 350.
Mix eggs, egg whites, vanilla, applesauce and brown sugar in a large bowl.
Add in oats, flaxseed, cinnamon, baking powder, salt and protein powder and stir to combine.
Add milk--don't worry, batter will be pretty runny.
Spray 24 muffin cups (if using liner, spray inside of liners to make it easier to eat later)
Put ~1/4 cup mixture in each cup. If adding toppings, just drop them right on top.
Bake 30 minutes or until a toothpick inserted in center comes out clean.
(There will likely be a bit of batter leftover--I baked it in a ramekin and it turned out great!)

Serving Size: makes 24 muffins