Nutritional Highlights (Per Muffin):
- Calories: 160
- Protein: 20g
- Fat: 6g
- Fiber: 5g
Ingredients:
- 50g (1/4 cup) vanilla protein powder
- 75g (1/2 cup) oat flour (use certified gluten-free oat flour if needed)
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1 large egg (or chia egg for a vegan option: 1 tbsp chia seeds + 2.5 tbsp water)
- 15g (1 tbsp) maple syrup (or sugar substitute like stevia)
- 15g (1 tbsp) unsweetened applesauce (or mashed banana for a different flavor)
- 30g (2 tbsp) unsweetened almond milk (or substitute with coconut milk for richness)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with 10 paper liners.
- In a mixing bowl, whisk together the protein powder, oat flour, cinnamon, and baking powder.
- Add the egg, maple syrup, applesauce, and almond milk to the dry ingredients. Mix until smooth and well-combined.
- Divide the batter evenly among the 10 prepared muffin cups.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool completely before serving or storing.
Tips for Success:
- Adjust Sweetness: Add more maple syrup or stevia for a sweeter flavor.
- Enhance Texture: For denser muffins, mix in 2 tbsp of ground flaxseed.
- Storage: Keep in an airtight container for up to 5 days, or freeze for up to 3 months.
Optional Toppings:
- Drizzle with almond butter for added richness.
- Sprinkle with coconut flakes for a tropical twist.
Perfect for:
- Meal prepping breakfast or snacks
- Healthy post-workout treats
- Anyone looking for a delicious, protein-packed recipe
