PROTEIN OATMEAL CUPS
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.