Morning Protein Muffins

Morning Protein Muffins

A great grab-and-go breakfast! I use raspberries in mine, but feel free to substitute with your favorite berry or chopped fruit. Take care not to overcook these, as they can dry out quickly if cooked too long.

Makes 12 muffins

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
2 tbsp whey protein powder
1 tbsp flaxseed meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 eggs
8 oz unsweetened apple sauce
6 oz vanilla Icelandic yogurt (or other thick vanilla yogurt)
1/3 cup brown sugar
1 tbsp olive oil
1 tbsp vanilla extract
1 6-oz container fresh raspberries

Topping:
2 tbsp brown sugar
1 tsp freshly grated lemon zest
1/2 tsp ground cinnamon

Method

Preheat oven to 375°F. Line a muffin tin with paper lliners or spray each with a bit of cooking spray.

Sift flours, baking powder, and baking soda into a medium mixing bowl, then whisk in protein powder, flaxseed meal, and salt.

In another large mixing bowl, whisk eggs, apple sauce, and brown sugar until well combined - about 30 seconds. Continue to whisk in the yogurt, vanilla extract, and olive oil.

Add the dry ingredients to the wet ingredients in 3 batches, mixing until just combined. Gently fold in the raspberries.

In a small bowl, combine the brown sugar, lemon zest, and cinnamon. Set aside.

Divide batter evenly among a regular muffin tin (12) or a jumbo muffin tin (6). Top each with a big pinch of brown sugar topping and bake for about 10 minutes, or until a toothpick inserted in the center comes out clean.