Low Sugar Oatmeal Protein Muffins

INGREDIENTS

• 1 cup unflavored pea protein (I used the NOW brand)
• 2 cups old fashioned oats (not instant/quick variety)
• 1 1/2 teaspoons of pure monk fruit
• 1 teaspoon cinnamon (I’d recommend Ceylon cinnamon)
• 4 teaspoons of baking powder
• 1/2 cup ground flax
• 1/2 cup extra virgin olive oil
• 2 cups chickpea or nut milk (I use Yofiit chickpea milk)
• 2 tablespoons dark maple syrup

DIRECTIONS

You will need a 12 muffin pan (regular size, not the really big muffins), a large mixing bowl and a spatula. If you don’t have a non-stick pan, I’d also recommend paper cupcake/muffin cups so that these don’t stick to your pan.

Preheat the oven to 350 degrees F.

Mix all the dry ingredients together (use a whisk or just a fork if you don’t have a whisk). Add the olive oil and the chickpea or nut milk. Stir all the ingredients together with the spatula until they’re all mixed together.

Get a spoon and spoon the mixture into each muffin cup, filling them almost totally full.

Bake for 20 minutes.

Before taking them out of the oven, you can insert a knife into one and if it comes out clean. If it does, then they’re done. If it doesn’t, bake for a couple more minutes and retest.

If you used paper baking cups, let the pan cool a bit but then take those out and cool them on a baking rack if you have one or just lay a towel on the counter top and set them there to cool. If you leave them in the pan, the heat may cause moisture under each cup as they cool. If you didn’t use paper baking cups, let the muffins cool for 15 or so minutes then take them out of the pan to fully cool.

I would refrigerate these for freshness. They should last a week. You can also put them in a zip lock or sealed container and freeze for up to a few months.

Makes 12 cups.

NUTRITION INFO

Each muffin has approximately…

• Calories: 220
• Protein: 11g
• Sugar: 3-4g
• Total Carbohydrates: 18g
• Fiber: 4g
• Fat: 11g
• Saturated fat: 1.5-2g
• Sodium: 190mg