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Oatmeal Protein Muffins..two ways!

6 May

I attempt to make protein breads and muffins a lot, but rarely do they turn out without them either not rising, tasting like protein powder, or just not being good.

But last night was different. It is an exciting thing when a new creation turns out excellent on the very first try. I was so happy.

It all started when my mom told me I needed to make a good oatmeal muffin. Of course, I thought of pumpkin at first. Then I thought apple would be good too. And why not throw in some protein powder and make them a fit muffin as well?

So I went to it late at night after a delicious chicken and twice baked sweet potato dinner I made. Threw in this and that, tasting it here and there..and finally, the final test came when I put them in the oven. See, sometimes the batter tastes so good, but then out of the oven comes a, well, not so good tasting product. This time this didn’t happen. The final product was BETTER then even the batter was, and that says a lot from this girl who loves the batter of anything better than the cooked product:)

The final product was two different kinds of oatmeal protein muffins, pumpkin, and apple! Both were equally as good, and I even added some chocolate chips to some..as we all know, everything is better with chocolate:)

Enjoy of couple of these for breakfast, a snack, or topped with ice cream for a delicious dessert!

photo 1

Oatmeal Protein Muffins
-3/4 cup oats
-1/4 cup oat flour
-1/2 cup vanilla protein
-1/4 cup raw bran
-2T flaxseed
-1/4 cup greek yogurt
-1/2 cup egg substitute/whites
-1 tsp coconut oil
-5 packets stevia
-2-4T agave
-1/2 tsp each:vanilla extract, salt
-2 tsp cinnamon
-2 tsp baking powder
-1/2 tsp baking soda
-Optional: chocolate chips, nuts, raisins, coconut

For Pumpkin Variety add: 1/2 cup pumpkin, 1/2 cup H20, pumpkin pie spice
For Apple Variety add: 1/2 cup applesauce, 1/4 H20, 1/2 cup diced apple

Directions: Pick either to make the apple or pumpkin variety of recipe (DO NOT just make oatmeal muffins without one or the other). Mix all dry ingredients and wet ingredients in 2 separate bowls. Combine into one bowl just until thoroughly mixed. Pour into mini muffin tins (makes 24). Bake at 350 degrees F until done, about 15 minutes. (Can make normal sized muffins, just add more baking time).

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