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Pailey and Tanna loving the muffins!

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. 

  • 6 eggs

  • 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.