CHOCOLATE CHIP PROTEIN MUFFINS ✨ Thoughts or questions? 👇💖

CHOCOLATE CHIP PROTEIN MUFFINS ✨ Thoughts or questions? 👇💖 8 grams protein EACH Gluten-free Low sugar Made in your blender Here’s how to make the perfect, easy, dietitian-approved snack 🧁 INGREDIENTS 1 3/4 cups old fashioned oats, use gluten-free if needed 1/2 cup vanilla whey protein powder 1 tsp baking powder 3/4 tsp baking soda 1/4 tsp cinnamon 1/2 tsp salt 1 cup plain Greek yogurt, I use 2% fat 1/3 cup maple syrup 1/3 cup neutral oil, canola, vegetable, or avocado work 2 large eggs 2 tsp vanilla extract 1/2 cup chocolate chips (I prefer mini), plus more for topping flakey sea salt, optional EQUIPMENT Blender 12-muffin pan Silicon muffin liners (or use a silicone muffin pan — paper works too but they stick a little more) INSTRUCTIONS 1. Position oven rack to the middle and pre-heat to 350 F. 2. Line a 12-muffin pan with silicone or paper liners and set aside. If you’re using a silicone muffin pan, skip this step. 3. Add all ingredients to your blender except chocolate chips and flakey sea salt. Blend until smooth, scraping down the sides as needed. This should take about 30-seconds. 4. Turn off your blender. Gently stir chocolate chips into the batter. 5. Fill your muffin liners with batter, about 3/4 of the way full. Top with additional chocolate chips if desired. 6. Bake for 16-18 minutes or until your muffin tops look golden brown and a toothpick inserted into the center comes out mostly clean. Sprinkle your muffins with flakey sea salt when they’re warm from the oven if desired. Let the muffins rest for 10-minutes in the pan before transferring to a wire rack. ENJOY!!

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Step 1

1. Position oven rack to the middle and pre-heat to 350 F.

Step 2

2. Line a 12-muffin pan with silicone or paper liners and set aside. If you’re using a silicone muffin pan, skip this step.

Step 3

3. Add all to your blender except chocolate chips and flakey sea salt. Blend until smooth, scraping down the sides as needed. This should take about 30-seconds.

Step 4

4. Turn off your blender. Gently stir chocolate chips into the batter.

Step 5

5. Fill your muffin liners with batter, about 3/4 of the way full. Top with additional chocolate chips if desired.

Step 6

6. Bake for 16-18 minutes or until your muffin tops look golden brown and a toothpick inserted into the center comes out mostly clean. Sprinkle your muffins with flakey sea salt when they’re warm from the oven if desired. Let the muffins rest for 10-minutes in the pan before transferring to a wire rack.

Step 7

ENJOY!!