Gluten Free Protein Muffins
April 22, 2017
On the weekends I need to have some portable healthy snacks for my kids. Baseball season poses an entirely new challenge as you are not allowed to bring coolers into certain parks. I also need a snack myself after back to back games and I would eat this muffin or bring a smoothie.
Gluten Free Protein Muffins
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 1½ cups gluten-free oats
- ½ cup oat bran
- 2 bananas
- 2 eggs
- ¼ cup honey
- 2 tablespoons plain coconut milk yogurt
- 2 tablespoons Bulletproof Brain Octane Oil
- 1 heaping tablespoon chocolate protein powder (I used Sunwarrior Classic)
- 5 drops stevia
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 320.
- Put oats in food processor and blend until flour-like consistency is achieved.
- Add remaining ingredients to food processor, except chocolate chips, and process until smooth.
- Blend in chocolate chips by hand or lightly pulse in food processor.
- Divide batter and pour into 12 holder cupcake pan lined with unbleached baking cups.
- Bake for 20 minutes.
- Let cool before serving.
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