Happy Sunday, PBF’ers! I’m on a lemon and berry kick right now, so I hope your taste buds are ready. I think that flavor combo screams summer and it’s just so refreshing! Perfect for the 100 degree heat we’ve been having in San Antonio.
Anywho…if you’ve been here before, you know that I love to meal prep different flavors of these oatmeal muffins. I always add an extra protein boost, of course, because I can’t pass up an opportunity to sneak in a little extra. Be sure to pick up some of these jumbo silicone muffin cups to nail this recipe!
Enjoy the rest of your weekend!
Lemon Raspberry Oatmeal Muffins
- 2 cups rolled oats
- 2 scoops Jay Robb Vanilla Whey Protein
- 1 cup unsweetened applesauce
- 1 cup raspberries
- 1/4 cup unsweetened vanilla almond milk
- 3 tbsp honey
- 3 egg whites
- 1 1/2 tbsp Barney Butter Smooth Almond Butter melted
- 1 lemon zested
- 1/4 tsp lemon extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 3 tbsp almond slivers
Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a small baking sheet. Set aside.
Mix dry ingredients (except almond slivers), then add wet ingredients. Divide batter evenly into 7 silicone baking cups.
Bake at 350 degrees for 10 minutes. Add almond slivers on top if desired, then continue baking for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.