Yes, we love muffins. They are an efficient way to get a lot of great nutrients into our kids, and are easy to pack and have as a nutrient dense snack while hiking or after working out.
This week, Ryan made up the recipe for Protein Packed Muffins, and it was a hit! We also talked about it on our HHH Podcast Episode #12: Food Friday- Protein Muffins, Hemp, and Making Your Own Kombucha.
Heat oven to 350 degrees.
Blend all wet ingredients together in food processor or Vitamix.
1 cup organic greek yogurt- we like full fat, but you can use any fat content.
1 cup unsweetened organic almond milk (can also use coconut, hemp, or rice milk)
1/2 cup agave or maple syrup(if you want to use other sugars that are dry, you will need to do 1 cup of sugar and add a bit of liquid somewhere else.
1 tsp vanilla extract
Add dry ingredients into the already blended liquid and blend.
3 cup organic rolled oats. We grind up 1/2 of these before hand and use the other half whole.
3 scoops Wilderness Athlete Chocolate Protein Powder
1 tsp non-aluminum baking powder
After all of this blended, pour into previously greased muffin pan. We use coconut oil spray for that.
2-3 tablespoons of organic hemp seeds- sprinkle these on the top of the muffins. The more you use, the nuttier and more crunch you will get.
Feel free to add other ingredients on top, such as blueberries, walnuts, or raisins.
Cook for 30 minutes.
This will make about 18 muffins.