Hot damn I love these muffins. I started eating more slow-burning carbs around my workout and I definitely feel the increased energy during my workouts (and no, the carbs have not made me fat). My go-to pre-workout snack is what I’ve named Protmeal. Get it…protein oatmeal? Anywho, I’m sure that isn’t original, but I’m not going to Google it, because I don’t want my originality bubble burst. I love my Protmeal and it is super easy and quick, but I’ve been getting a little bored. Then it occurred to me…what if I turn my Protmeal into a muffin. Yes. A muffin. I did. And it was all my hopes and dreams and then some. So here it is!
Berry Oatmeal Protein Muffins
1/2 cup egg whites (three egg whites)
1/2 cup unsweetened Greek yogurt
10 dates (about 1 heaping cup)
2/3 cup carrot apple sauce (you can use regular applesauce, but I like sneaking in a little veggie…you can’t taste it)
1 1/2 cup gluten free oats
2 scoops of vanilla protein powder (I use Tara’s Whey in vanilla)
1 tsp. vanilla
1 pint fresh berries (my favorite is raspberry)
1/2 tsp. baking soda
Pinch of salt
Preheat oven to 350 degrees. Prep your muffin tins with a little spray. In a food processor, add dates and all wet ingredients. Blend until dates are finely chopped. Add dry ingredients and pulse together. Last add the raspberries and pulse until lightly combined. These muffins don’t rise much, so fill the muffin tins up until nearly full. Bake for 18-22 minutes.