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Strawberry Rhubarb Oatmeal Muffins

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 7 jumbo muffins
Calories: 221kcal

Ingredients

  • 2 cups rolled oats (180 grams)
  • 2 38 gram scoops ON Plant Based Vegan Protein Powder, vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1 cup unsweetened applesauce (8 fl oz)
  • 3/4 cup unsweetened vanilla almond milk (6 fl oz)
  • 3/4 cup chopped strawberries (105 grams)
  • 1 cup chopped rhubarb (100 grams)
  • 1/4 cup maple syrup (2 fl oz)
  • 2 egg whites
  • 1 1/2 tbsp Skippy Natural Creamy Peanut Butter (24 grams)
  • 1/2 tsp vanilla extract

Instructions

  • Optional: Add chopped rhubarb and strawberries to a small pan and pour maple syrup over top. Bring to a boil over medium heat and simmer until rhubarb has broken down. This will help bring out the sweetness of the rhubarb and deepen its flavor. Set aside to cool.
  • Pre-heat oven to 350 degrees.  Arrange 7 jumbo (5 oz) silicone muffin cups on a baking sheet and spray with non-stick cooking spray like coconut oil.
  • Mix all dry ingredients, then add wet ingredients and mix until just combined.  Using a 4 oz ice cream scoop, divide batter evenly into 7 muffin cups.
  • Bake at 350 degrees for 35 minutes.

Notes

If you would prefer to use whey protein instead of plant protein, just cut the amount of almond milk to 1/2 cup.

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Sodium: 205mg | Potassium: 269mg | Fiber: 5g | Sugar: 11g