Description
Soft, fluffy muffin bites bursting with juicy raspberries, perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup rolled oats
- 1 scoop protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or milk of choice
- 1/2 cup applesauce
- 1/2 cup fresh or frozen raspberries
- 1 egg
- 1 tablespoon maple syrup or honey
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it.
- Place the rolled oats in a blender and pulse until they reach a flour-like consistency.
- In a medium bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt.
- Combine the buttermilk, applesauce, egg, and maple syrup in another bowl and whisk until well blended.
- Add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the raspberries until evenly distributed.
- Divide the batter evenly into the muffin tin and fill each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
Notes
These muffins can be served warm with maple syrup, Greek yogurt, or extra fresh raspberries. They also freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pancake muffins, raspberry, protein, breakfast, healthy, meal prep