The kids loved these!
Once again, protein muffins for the win! Just like my Strawberry Protein Muffins, these were a hit! Just a reminder, if you make these on a Sunday afternoon or evening, you can keep them in an airtight container on the counter until Wednesday or Thursday. You could even freeze some for later use (up to 3 months). No joke, my pickiest eater ate 2 and half as soon as they were done baking. The boys' six muffins with sprinkles barely lasted two days!
Protein Muffins: Two Ways
Ingredients
1.25 cups whole wheat flour
1/2 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 serving protein powder
1 cup unsweetened almond milk
1/3 cup maple syrup
1/4 cup grapeseed oil
2 eggs
1 tsp vanilla extract
1 cup blueberries
1/4 cup walnuts (chopped) (This is enough for only 6 muffins. If you don't want to use sprinkles, be sure to have 1/3 cup instead)
1/4 cup sprinkles (if using) (This is enough for only 6 muffins. If you don't want to use walnuts, be sure to have 1/3 cup instead)
Instructions
Preheat oven to 375 degrees.
Mix all dry ingredients.
Add wet ingredients and stir. Optional: go ahead and add the blueberries now or wait to make sure they are evenly separated in each cup
Evenly distribute mixture in a 12-cup muffin pan (be sure to spray with nonstick spray first).
If you haven't added blueberries, evenly distribute them into each muffin now.
Top half of the muffins with the walnuts and the other half with the sprinkles (if using)
Bake for 15-17 minutes
Nutrition Facts
(with walnuts/1 muffin)
Calories: 170 Carbs: 20g Fat: 8g Protein: 6g
(with sprinkles/1 muffin)
Calories: 180 Carbs: 24g Fat: 7g Protein: 5g
*Protein powders vary. The powder I am using is 2 scoops for 1 serving. 1 serving should be roughly 20g of protein.
Watch me make these muffins here:
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