Oats are often overlooked in higher-protein diets, but they do provide a significant amount of fiber. Boost them with both protein powder and Greek yogurt for more protein. The muffins are moist and tender, and you don’t even notice the oats, as they are ground in the blender.
Blender Oatmeal Protein Muffins
Ingredients:
- 3 cups rolled oats (gluten-free if needed)
- 1 scoop vanilla protein powder (36 grams)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of fine sea salt
- 1 cup milk
- 2 large eggs
- 1 container (5.3 ounces) Greek yogurt, sugar-free, preferably vanilla
- ½ cup pure maple syrup
- 1 ripe banana
- 1 tsp pure vanilla extract
Directions:
Preheat the oven to 350°.
Line a 12-count muffin tin with parchment paper liners.
Add all the ingredients to a high-speed blender and process until smooth.
Divide between the tins.
Bake for 25 to 30 minutes, until golden brown on top and a knife inserted into the center comes out clean.
Once cooled, store tightly sealed and, for best results, refrigerate. They are pretty good chilled. Eat within 3 days for optimal flavor.
Makes 12 muffins.
~Sarah