Protein Packed Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,607.1
- Total Fat: 88.7 g
- Cholesterol: 478.5 mg
- Sodium: 2,983.9 mg
- Total Carbs: 326.2 g
- Dietary Fiber: 26.6 g
- Protein: 143.3 g
View full nutritional breakdown of Protein Packed Oatmeal Muffins calories by ingredient
Introduction
High protein muffins High protein muffinsNumber of Servings: 1
Ingredients
-
3 cup Quaker Oats Old-Fashioned Rolled Oats
90 gram PC Natural Source Whey Protein Isolate (Vanilla) (by HERBAL_RAY)
1 tsp Baking Powder
1 tsp Cinnamon, ground
.5 tsp Salt
2 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
.5 cup Applesauce, unsweetened
.5 cup Cabot Low Fat Greek Yogurt Plain
2 tbsp Butter, salted
.25 cup Maple Syrup
1 cup Milk, 1%
8 tbsp *Nestle Mini Chocolate Chips
Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.
3. In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
4. Add wet ingredients to dry and stir to combine.
5. Grease a muffin pan very well with coconut oil.
6. Divide batter evenly among muffin tin.
7. Stir in toppings of choice into each one.**
8. Sprinkle hemp seeds evenly across cups.
9. Bake for 15-20 minutes (mine took 18 minutes).
10. Let cool for 20 minutes before removing to cool completely.
11. Store in an airtight container on the counter for up to 5 days.
12. *These freeze well. I take two out in the morning and microwave it for 20-30 seconds.
Serving Size: Makes 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user CSTEP55.
2. In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.
3. In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
4. Add wet ingredients to dry and stir to combine.
5. Grease a muffin pan very well with coconut oil.
6. Divide batter evenly among muffin tin.
7. Stir in toppings of choice into each one.**
8. Sprinkle hemp seeds evenly across cups.
9. Bake for 15-20 minutes (mine took 18 minutes).
10. Let cool for 20 minutes before removing to cool completely.
11. Store in an airtight container on the counter for up to 5 days.
12. *These freeze well. I take two out in the morning and microwave it for 20-30 seconds.
Serving Size: Makes 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user CSTEP55.