Well, that’s a mouthful. Apple and blueberry protein oat muffins.
Earlier in the week, I saw that Fit Minded Mom had made pancakes in a muffin pan, and I thought it was a great idea. I decided to use the ingredients that I had on hand to make oat protein muffins. I didn’t have any flour, so I had to use oats instead.
Apple and Blueberry Protein Oat Muffins – Makes 5 muffins
3/4 cup oats
6 oz. container plain Greek yogurt
3 egg whites
1 packet Truvia
1 tsp. cinnamon
1 tsp. vanilla extract
16 blueberries (8 per muffin)
.3 oz diced apple (approx. .1 oz. per muffin)
Preheat over to 350 degrees.
Combine all ingredients (besides toppings) in the blender. Blend until they are all combined.
Pour batter evenly between muffin tins lined with liners. My batter made enough to fill 5 muffin liners about 3/4 full.
Add toppings. I used blueberries and apples because it’s what I had at home. These would also be good with bananas, peaches, chocolate chips, or whatever you can dream up!
Bake approx. 12-15 minutes.
Let cool and enjoy!
Calories (without syrup): apple muffins - approx. 80 calories 7.3 grams protein
blueberry muffins – approx. 85 calories 7.3 grams protein
The muffins came out very dense, moist, and good. I don’t usually use syrup (besides on my PB french toast ) but felt that these needed to be topped with just a touch of syrup because they’re so dense. I think it would also be good to mix the syrup right into the batter.