Lemon Raspberry Oatmeal Muffins
Servings: 6 jumbo muffins
Calories: 270kcal
Ingredients
Dry Ingredients
- 2 cups rolled oats (200 grams)
- 1 scoop Cellucor Whipped Vanilla Whey Protein powder (32 grams)
- 1 scoop Dymatize Elite Vanilla Casein Protein Powder (34 grams)
- 1 1/2 cups raspberries (165 grams)
- 2 lemons zested
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
Wet Ingredients
- 1 cup unsweetened applesauce (244 grams)
- 1/4 cup unsweetened vanilla almond milk (2 fl oz)
- 3 tbsp honey (63 grams)
- 2 egg whites
- 2 tbsp Skippy Natural Creamy Peanut Butter, melted (32 grams)
- 1/2 tsp vanilla extract
Instructions
- Pre-heat oven to 425°. Line a jumbo muffin tray with 6 parchment paper liners. Set aside.
- Mix dry ingredients in a large bowl, set aside. Whisk all wet ingredients together, then mix into dry ingredients until well combined. Divide batter evenly into 6 muffin cups.
- Bake at 425° for 5 minutes, then lower heat to 350 degrees and continue baking for 22-25 minutes until muffin tops are golden brown and resist collapsing when pressed lightly on top with your finger.
Notes
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Nutrition
Serving: 129g | Calories: 270kcal | Carbohydrates: 41g | Protein: 15g | Fat: 6g | Cholesterol: 9mg | Sodium: 249mg | Potassium: 111mg | Fiber: 3g | Sugar: 14g