Next in the line up of healthy high protein snacks is Peanut Butter Protein Muffins! I’m feeling kind of lame since it’s Cinco de Mayo, and I’m not posting Mexican Food, but oh well, it is what it is. This is what I made this week, so this is what I’m going with. 😉 I have to choose my battles. But I don’t think you will be sorry. Who doesn’t want to eat muffins for a meal and have it be good for you! And yes, these are sugar free, and gluten free (if you use gluten free oats) so there’s no cheating going on here! And at only 83 calories per muffin, I eat three for a meal or snack! My Chocolate Protein Snack Muffins have been such a hit on Pinterest, I had to follow up with another flavor. Now I have to admit, these don’t have a super strong peanut butter flavor, but in the interest of keeping them in a good Macro balance, I didn’t add more. Also, I made these with unflavored protein powder in an effort to consume less artificial sweeteners, but they would be great with vanilla protein powder, too. A great topping for these (besides my home made honey raspberry jam) would be some Pb2 to add a little more peanut butter flavor and even more protein! So off we go.
Preheat your oven to 350 degrees. Pull out your blender and add all the ingredients in. Push blend and watch the magic happen. Could it be any easier than that?
Spray two muffins tins with non stick spray. Pour batter into muffin tins about 2/3 of the way to the top on each. You should be able to get about 18 muffins out of this. I usually eat three muffins at a time so I get about 6 servings.
Bake for 12 minutes, and let cool. Store muffins in a sealed container in the fridge for up to a week or so.
- 1 C old fashioned rolled oats
- 1/2 C natural peanut butter
- 1 t baking soda
- 1 t baking powder
- 1/2 C unsweetened apple sauce
- 1/2 C plain Greek yogurt
- 1 1/2 - 2 t liquid stevia ( or measured equivalent of granulated)
- 2 scoops unflavored protein powder (vanilla would work fine too)
- 1/2 C egg whites (or 4 large egg whites)
- 1 t vanilla
- 1/4 t salt
- 1/4 C unsweetened almond milk
- Preheat oven to 350 degrees.
- Add all ingredients to a blender and blend until smooth.
- Spray 1 and a half muffin tins with non stick spray (18 muffin spots). Pour batter in each tin about 2/3 of the way to the top.
- Bake for 12 minutes and let cool 5-10 minutes before you pull them out.
- Store muffins in a sealed container in the fridge for up to a week or so.
- Calories: 83, Fat: 4, Carbs: 5.6, Protein 6.4
- These are best warmed in the microwave. I also like to top with some honey jam, or Pb2.
- I usaully have three muffins for a snack or meal!