By: Kristi Goode
3 cups rolled oats (gluten-free if necessary)
3 scoops protein powder (about 29 grams each)*
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup plain 0% Greek yogurt
2 T coconut oil, melted
1/4 cup honey
1 cup unsweetened almond milk
2 T hemp seeds
toppings: chocolate chips, blueberries, peanut butter etc…
Preheat oven to 350 degrees F.
In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.
In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
Add wet ingredients to dry and stir to combine.
Grease a muffin pan very well with coconut oil.
Divide batter evenly among muffin tin.
Stir in toppings of choice into each one.**
Sprinkle hemp seeds evenly across cups.
Bake for 15-20 minutes (mine took 18 minutes).
Let cool for 20 minutes before removing to cool completely.
Store in an airtight container on the counter for up to 5 days.
*These freeze well. I take two out in the morning and microwave it for 20-30 seconds.