I survived the first week of school! Yay!
Being in and out of classrooms all day means that snacks have to be a grab-n-go kind of thing (kind of like my breakfasts...hhmm...). I like snacks that are higher in protein, I mean, the whole point of a snack is to satisfy hunger until the next meal, right?
These protein muffins have been mistaken for brownies in the past. They look so chocolaty and moist, it looks like I am being really naughty with my snack-time choice, when really, they're very good for you! These muffins come from Jamie Eason's Chocolate Protein Bar recipe. I simply replaced the berry baby food with unsweetened applesauce and bake them in muffin molds instead of an 8x8. Muffin molds make portion sizes easier and I feel like it's less mess in the end. I got 16 muffins, Jamie's recipe makes 16 bars. Same same.
Chocolate Protein Muffins
slightly adapted from Jamie Eason
Makes 16 muffins
1 cup oat flour (look for Bob's Red Mill brand where the Gluten Free items are)
4 egg whites
2 scoops Vanilla Whey protein powder
1/2 cup no-cal sweetener
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened applesauce
3 tbs baking cocoa
1/2 cup water
Combine all wet ingredients plus no cal sweetener in a medium sized bowl. In a large bowl, mix all dry ingredients. Combine wet into dry and whisk until combined. Pour into 16 lightly greased muffin tins (they wont rise that much) and bake for 13-15mins. When inserted toothpick comes out clean, they're done! Keep leftovers wrapped up or zip-locked in the fridge! Should keep for about a week, but it wont take you that long to polish these babies off!