Pailey and Tanna loving the muffins!
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.
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6 eggs
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1 cup organic greek yogurt- we like full fat, but you can use any fat content.
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1 cup unsweetened organic almond milk (can also use coconut, hemp, or rice milk)
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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.
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1 tsp vanilla extract
Add dry ingredients into the already blended liquid and blend.
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3 cup organic rolled oats. We grind up 1/2 of these before hand and use the other half whole.
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3 scoops Wilderness Athlete Chocolate Protein Powder
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1 tsp non-aluminum baking powder
After all of this blended, pour into previously greased muffin pan. We use coconut oil spray for that.
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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.
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Feel free to add other ingredients on top, such as blueberries, walnuts, or raisins.
Cook for 30 minutes.
This will make about 18 muffins.
