Wednesday, June 15, 2016

Protein Blender Muffins

For the past week I have been enjoying one of these protein blender muffins with a little
almond butter for breakfast and I can't wait to pack my freezer with more.  They are
healthy, delicious and the protein boost helps me get moving!

Protein Blender Muffins

To make Protein Blender Muffins simply add all of the ingredients into a blender, pour or
spoon the batter into prepared muffin cups and bake. That's it!  

Protein Blender Muffins

I wrap each Protein Blender Muffin individually with plastic wrap stored in an airtight
container in the freezer.  In the morning I unwrap a muffin, microwave it for about
30 seconds and go.  For a quick pick-me up, enjoy a protein blender muffin in the
afternoon or before working out.  

Protein Blender Muffins

Protein Blender Muffins

1 C Greek Yogurt, plain or vanilla (I use Stonyfield)
3/4 C unsweetened applesauce
1 1/2 C gluten-free rolled oats, plus more for topping
1/2 C vanilla protein powder (I use Bob's Red Mill)
1/3 C coconut sugar
2 large eggs
1 tsp. ground cinnamon
1tsp. baking powder

Preheat oven to 400 degrees.  Line a muffin pan with paper liners.
Add all of the ingredients into a blender.  Blend until combined.
Using a large cookie scoop fill paper liners with batter.
Sprinkle additional oats on top of batter.
Bake for 15 - 18 minutes or until a toothpick inserted comes out clean.

Remove from oven and cool on a wire rack.
Yield - 12 muffins


recipe slightly adapted from Whole Foods New Body

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