New Recipe


Serves: 12 muffins 

Prep Time: 10 min

Cook time: 20 min

Total Time: 30 min




3 C rolled oats (sprouted, gluten-free if possible)

1 C unsweetened almond or any plant milk

1/2 C unsweetened applesauce

1/2 C plain greek yogurt or cashew yogurt

1/2 C raisins

1/4 C maple syrup

1 scoops KS Wellness Vanilla Vegan or Whey protein powder 

2 eggs or Vegan “egg” (2 Tbsp ground flax seeds or chia seeds, 6 Tbsp water, set aside)

2 Tbsp coconut oil, melted

2 Tbsp hemp seeds for garnish

2 tsp ground cinnamon

1 tsp baking powder

1 tsp vanilla extract

1/2 tsp sea salt



Preheat oven to 350 ° F.

In a large bowl, combine dry ingredients: oats, protein powder, baking powder, raisins, cinnamon, and sea salt.

In a separate bowl combine wet ingredients: eggs, vanilla extract, applesauce, greek yogurt, coconut oil, maple syrup 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.

Sprinkle hemp seeds evenly across cups.

Bake for 15-20 min (approximately 18 min).

Let sit for 20 min before removing from tins 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.