If you are looking for quick energy or a sweet treat after a meal, these mini muffins are a great way to get in some wholesome nutrients while still keeping your sweet tooth satisfied. I often feel like I want a dessert even after I am full from my meal. One of these fully satisfies my cravings and I don't have to feel bad about eating them. With whole wheat flour and oats it will also fill you up much more than just basic muffins that are loaded with added sugars. And of course we snuck in some protein because, why not?! You can also make them vegan friendly by using maple syrup instead of honey and replace the egg with a flax egg or half a mashed banana.
Mini Raspberry Oat Muffins
Recipe makes 18 servings
Time: 20 minutes
1 cup of Oats ( I mixed quick and rolled oats)
1 tsp Baking Soda
1 tsp Baking Powder
1/2 scoop TRU Dulce De Leche Protein
1/2 cup White Whole Wheat Flour
1 cup of Almond Yogurt, unsweetened
2 tbsp Plant Milk
2 tbsp Honey
1 tsp Vanilla Extract
1 tbsp Avocado or Walnut Oil
1/4 tsp Sea Salt
1 cup Raspberries + 1 tbsp Flour
1) Preheat the oven to 350 degrees Fahrenheit. In a bowl add yogurt, egg, honey, sea salt, vanilla extract and oil and mix until combined.
2) In a separate bowl mix flour, baking powder, baking soda and protein powder. Add dry ingredients to wet ingredients and stir with a whisk slowly until just combined. You do not want to overmix it as it will affect the end result.
3) Let the batter sit a few minutes. Meanwhile use your fingers to tear apart the raspberries into smaller pieces and dust them with flour. This will help them not to sink to the bottom of the muffin.
4) Use a small cookie scoop to fill each crevice of the mini muffin tin. This should yield about 18 mini muffins. Bake for 15-17 minutes or a toothpick comes out clean.
3 g protein
7.8 g carbs (2 g of sugar)
2.4 g fat