Protein Muffins
Muffins can be a great breakfast, dessert or snack! While highly processed muffins and baked goods line line the grocery aisles and your local coffee shop, these high protein muffins can be made at home with a fraction of the sugar and ZERO refined ingredients.
Ingredients
- 1 1/4 cups Oat Flour (see below for homemade version)
- 1/3 cup Coconut Flour
- 2 scoops Whey Protein Powder (vanilla)
- 1/4 tsp Sea Salt
- 1/2 tsp Cinnamon
- 1 tsp Baking Soda
- 4 Eggs
- 1/3 cup Coconut Oil (melted)
- 2 1/2 cups Cow's Milk ,Whole
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 1/3 cup Dark Chocolate Chips
- 1/3 cup Dried Unsweetened Cranberries (optional)
Instructions
- Preheat oven to 350 degrees F. Line a cupcake tray with cupcake liners.
- In a medium bowl, combine the dry ingredients (oat flour, coconut flour, protein powder, salt, cinnamon, and baking soda).
- In a large bowl, whisk together the eggs. Add the melted coconut oil, milk, vanilla, and apple cider vinegar.
- Slowly add the dry mixture into the wet mixture, folding the batter together to combine. Stir in the chocolate chips and dried cranberries.
- Scoop batter into lined cupcake pan, evenly distributing the batter.
- Place in oven and bake for about 25 minutes or until muffins are slightly golden brown on top and a knife stuck into the center of a muffin comes out clean.
Notes
Notes & Tips:
1. Store in an airtight container in the fridge for up to five days. Place in an airtight freezer bag for up to two months.
2. One serving is equal to one muffin.
3. For homemade oat flour: add rolled oats to blender or coffee grinder and grind for about 15 seconds until flour consistency.
Nutrition Facts:
- Calories: 243
- Protein: 11g
- Fat: 13g
- Carbs: 19g
- Fiber: 3g