Cookies and Cream Protein Muffins
Delicious protein packed breakfast muffin made with Isopure® Zero Carb Cookies & Cream Whey Protein Isolate.
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INGREDIENTS
| Zero Carb Isopure Cookies & Cream | 3 Scoops |
| Oatmeal flour (gluten free quick oats ground in food processor) | 1 cup |
| Almond flour | 1/4 cup |
| Egg whites | 3 |
| Greek yogurt | 1/2 cup |
| Unsweetened applesauce | 1 cup |
| Honey | 2 tbsp |
| Vanilla extract | 1 tsp |
| Banana- Peeled & Mashed | 1 medium |
| Cinnamon | 1tsp |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1/2 tsp |
| Chocolate chips | 3/4 cup |
INSTRUCTIONS
Preheat oven to 350°.
Place liners in one muffin pan and lightly spray with organic baking spray.
In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
In a second bowl combine oatmeal flour, almond meal, Cookies & Cream whey protein powder, cinnamon, baking powder, and baking soda.
Combine flour mix and egg mix together until smooth.
Add half of the chocolate chips to the mix and stir.
Fill each tin ¾ of the way full, spreading evenly. {about ¼ cup}
Place about 4-5 chocolate chips on top spreading evenly over top of each filled muffin batter. Do NOT push down into batter.
Bake for 20-22 minutes. Remove and cool.
Store in the refrigerator.
Place liners in one muffin pan and lightly spray with organic baking spray.
In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
In a second bowl combine oatmeal flour, almond meal, Cookies & Cream whey protein powder, cinnamon, baking powder, and baking soda.
Combine flour mix and egg mix together until smooth.
Add half of the chocolate chips to the mix and stir.
Fill each tin ¾ of the way full, spreading evenly. {about ¼ cup}
Place about 4-5 chocolate chips on top spreading evenly over top of each filled muffin batter. Do NOT push down into batter.
Bake for 20-22 minutes. Remove and cool.
Store in the refrigerator.
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