Recipes

Get Ripped Raspberry Protein Muffins

If you’re berry hungry for a protein-packed offering, these baked goodies will do the trick. It is the perfect snack after a long work-out, or for a breakfast with some added protein.
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Course Brunch
Cuisine American

Servings 1 servings
Calories 1881.15 kcal

Ingredients

  

  • 1/2 cup(s) rolled oats
  • 1/2 cup(s) vanilla soy milk
  • 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) cornmeal, preferably stone-ground
  • 1/4 cup(s) wheat bran
  • 3 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) dark honey
  • 3 1/2 tablespoon(s) canola oil
  • 2 teaspoon(s) grated lime zest
  • 1 egg, lightly beaten
  • 33/50 cup(s) raspberries

Instructions

 

  • Preheat the oven to 400 degrees.
  • Line a 12-cup muffin pan with paper or foil liners.
  • In a large microwave-safe bowl, combine the oats and milk.
  • Microwave on high until the oats are creamy and tender, about 3 minutes.
  • Add more milk if needed.
  • Set aside.
  • In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
  • Whisk to blend.
  • Add the honey, canola oil, lime zest, oats mixture and egg.
  • Beat just until moistened but still slightly lumpy.
  • Gently fold in the raspberries.
  • Spoon the batter into the muffin cups, filling each cup about 2/3 full.
  • Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
  • Transfer the muffins to a wire rack and let cool completely.

Nutrition

Calories: 1881.15kcalCarbohydrates: 318.31gProtein: 32.8gFat: 61.91gSaturated Fat: 5.91gCholesterol: 186mgSodium: 760.87mgFiber: 30.11gSugar: 148.95g

Keyword Whole Grains
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