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.
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
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