Cookies and Cream Protein Muffins
Cookies and Cream Protein Muffins are a delicious protein packed breakfast muffin. These muffins are made with oat flour, almond flour, cookies and cream whey protein, greek yogurt, and chocolate chips. They are gluten free, vegetarian, and loaded with protein.
Servings: 12
Ingredients
- 1 cup oatmeal flour gluten free quick oats ground in food processor
- ¼ cup almond flour
- 3 egg whites
- ½ cup Greek Yogurt
- 1 cup unsweetened applesauce
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 1 medium banana peeled and mashed
- 3 scoops Cookies & Cream Isopure Whey Protein Isolate Powder {1 cup}
- 1 teaspoon cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 3/4 cup semi sweet chocolate chips divided {you can use dark chocolate if you prefer}
Instructions
- Preheat oven to 350°.
- Place liners in one muffin pan and lightly spray with organic baking spray.
- In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
- In a second bowl combine oatmeal flour, almond meal, Cookies & Cream whey protein powder, cinnamon, baking powder, and baking soda.
- Combine flour mix and egg mix together until smooth.
- Add half of the chocolate chips to the mix and stir.
- Fill each tin ¾ of the way full, spreading evenly. {about 1/4 cup}
- Place about 4-5 chocolate chips on top spreading evenly over top of each filled muffin batter. Do NOT push down into batter.
- Bake for 20-22 minutes. Remove and cool.
- Store in the refrigerator.