Half Batch Protein Muffins [peanut butter chocolate chip]
Fuel your week with these convenient, freezer-friendly protein muffins. Using whole oats and eggs, they provide a balanced breakfast or snack that kids love and parents can feel good about.
Ingredients
- 1 cups quick or regular cooking oats
- 2 cups flour
- 1/2 cup brown sugar
- 1/4 cup wheat bran
- 1/4 cup wheat germ
- 1/4 cup ground flax seeds
- 2 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients 1:
- 1 cups cottage cheese
- 1 cans drained and rinsed chickpeas OR 3 cups cooked
- 1/4 cup milk
Wet Ingredients 2:
- 4 bananas medium sized
- 4 eggs
- 1 cup peanut butter
Fold-in:
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl stir together the dry ingredients. Make a well in the centre and set aside.
- Add the Wet Ingredients 1 to a blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl. Don’t mix.
- Add the Wet Ingredients 2 to the blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl.
- Using a spatula, gently fold the wet and dry ingredients together. Be careful not to over mix.
- Fold in the chocolate chips.
- Either line muffin tins with muffin liners or grease your muffin tins. This will take 3 muffin tins. You can also bake them in batches if you don’t have that many muffin tins!
- Place 1/3 cup of muffin batter into each muffin tin segment. I like to use this scoop to make the job easier and faster.
- Bake for 10 minutes. Rotate pans and bake for another 7-8 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
- Allow to cool for a few minutes in the tins and then transfer to cooling racks. When completed cooled you can transfer them to zip lock bags and freeze.
Nutrition
Serving: 1muffin | Calories: 171kcal | Carbohydrates: 21.5g | Protein: 7g | Fat: 7.5g | Fiber: 3g | Sugar: 7.5g
Servings: 30 muffins
Calories: 171kcal
