Happy Sunday everyone! Berry season is right around the corner and the selection at the grocery store is already perking up 🙂 If you know me, you know I love me some berries. And you know, sometimes you just want to eat chocolate for breakfast…so I combined them. Because why not? Chocolate covered strawberries are totally thing outside of Valentine’s Day.
If you’ve been following along with the recipes here at PBF, you know that I am totally an oatmeal muffin fiend. They’re so easy to meal prep for the week and are seriously yummy. Since I cut out dairy at the beginning of the year though, I’ve been mostly making overnight oats…which are delicious BUT I always find myself wanting oatmeal muffins! I finally decided to give them a whirl with a plant-based protein.
What I found is that plant-based protein tends to dry things out more than whey protein, so I had to add a bit more almond milk to keep these the right consistency. If you’re using whey protein, you’ll probably need to cut the almond milk back down to about 1/2 cup.
Chocolate Covered Strawberry Oatmeal Muffins
- 2 cups rolled oats
- 2 scoops Optimum Nutrition Gold Standard Plant-Based Chocolate Protein Powder
- 1/3 cup Enjoy Life mini chocolate chips
- 3 tbsp dutch cocoa powder
- 1/2 tsp baking powder
- 1 cup strawberries chopped
- 1 cup unsweetened applesauce
- 2/3 cup unsweetened vanilla almond milk
- 2 egg whites
- 2 tbsp maple syrup
- 1 tbsp natural peanut butter
- 1 tsp vanilla extract
Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a baking sheet. Set aside.
Mix all dry ingredients, then add wet ingredients and mix until combined. Scoop batter evenly into baking cups.
Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
If using whey protein instead of plant-based protein, you may need to decrease the almond milk to about 1/2 cup.