INGREDIENTS
1.5 cups quick oats
2 scoops vanilla whey isolate
1/4 cup monk fruit sweetener – https://amzn.to/3p8cdZj
1 teaspoon baking soda
pinch sea salt
1tsp cinnamon
1 Tablespoon melted coconut oil
1.5 cup egg whites
4 Tablespoons unsweetened almond milk
1 cup plain keffir
1 cup raspberries
1/4 cup stevia chocolate chips – https://amzn.to/46hvPup
Instructions
Preheat oven: Set over to 350°F.
Combine dry ingredients: Combine all dry ingredients together, except chocolate chips.
Add wet ingredients: Mix in all wet ingredients. Stir until smooth and blended, then lightly stir in raspberries.
Bake: Place batter evenly in muffin tin. The batter should fill 12 muffin cups. Drop 5 mini chocolate chips on top of each muffin. Bake for 23-25 minutes or until the edges are starting to brown and the muffins are baked through. Test with a toothpick.
Let cool: Remove from the oven, let muffins sit for 5 minutes, then use a knife to go around the edge of each muffin and gently remove them from the tin and place on a flat surface to cool.
Serve: Once they cool, they’ll be firm and ready to eat!
Store: Place in a sealed container and store at room temperature or in the fridge for longer storage.
MACROS EACH MUFFIN
8.5 carbs
8.8 protein
3 fats