Chocolate Chip Protein Muffin
Servings: 12 muffins
Total Prep Time: 20 mins
Total Cook Time: 40 mins
3 Cups Old-Fashioned Rolled Oats (Gluten-Free If Need Be)
4 Scoops Whey Protein Isolate Vanilla Flavor
1 Tsp Baking Powder
1 Tsp Ground Cinnamon
½ Tsp Sea Salt
2 Eggs (Substitute W/ 2 Tbsp Bob’s Red Mill gg Replacer For Vegan Version)
1 Tsp Vanilla Extract
½ Cup Unsweetened Apple Sauce
½ Cup Plain 0% Greek Yogurt (Substitute W/ Daiya Greek Yogurt For Dairy-Free Version)
5 T Coconut Oil, Melted
2 T Truvia Nectar Sweetener (Or Sweetener Of Choice)
1 Cup Unsweetened Almond Milk
Toppings: 2 Oz Banana, 2 T Organic Dark Chocolate Chips, 2 Oz Blueberries, 2 Oz Chopped Apples, 4 Tsp Chopped Pecans
Preheat oven to 350F.
In a large mixing bowl combine oats, protein powder, baking powder, cinnamon, and sea salt.
In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, Truvia, and almond milk.
Add wet ingredients to dry ingredients and stir until evenly mixed throughout.
Line a 12 muffin pan with muffin holders.
Divide batter evenly among muffin tin.
Top 4 muffins with banana slices + dark chocolate, 4 muffins with blueberries, and the remaining 4 muffins with chopped apples + pecans.
Bake 15-20 minutes, and then allow to cool for 20 minutes before carefully removing from the muffin pan.
Store in an airtight container for up to 5 days (or freeze for longer storage duration). Microwave for 20-30 seconds when ready to eat.