Raspberry Protein Oatmeal Muffins
This raspberry protein oatmeal muffins recipe is a fantastic meal prep idea for on the go breakfasts for busy mornings.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 149kcal
- 1 banana mashed
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 2 cups rolled oats
- 1/2 cup almond flour
- 1/4 cup vanilla protein powder or a vanilla chai flavor
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons hemp seeds
- 2 tablespoons greek yogurt
- 1 1/2 cups frozen raspberries microwaved for 1 minutes, until soft (not mushy)
Preheat the oven to 350F.
In bowl add the banana, eggs, syrup, and almond milk. Mix together.
In a large bowl add the rest of the ingredients (except for the raspberries) and whisk together.
Pour the wet ingredients into the dry ingredients and combine until no lumps from the flour.
Add the raspberries and fold in gently, don't over mix as this can break down the raspberries.
Line a muffin tin with silicone liners and scoop the batter into the cups evenly.
Bake for 22-25 minutes. Let cool for 5 minutes before removing from the muffin tin.
Serving: 1muffins | Calories: 149kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 226mg | Potassium: 178mg | Fiber: 3g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg