Rhubarb Protein Muffins

90kcal, 2.4g fat, 8.2g carbs, 7.1g protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pre-cook rhubarb – Add rhubarb, 1 tsp allulose and 1 tbsp water to a small pan. Cook on medium-low ≈ 5 min until just soft but not mushy. Drain and cool completely. 2. Pre-heat oven to 175 °C (350 °F). Line a 12-cup muffin tray with paper or silicone liners. 3. Mix wet ingredients – Whisk yoghurt, milk, eggs and vanilla (if using) until smooth. 4. Mix dry ingredients – Combine protein powder, oat flour, allulose, baking powder, cinnamon and salt. 5. Combine wet and dry just until blended (do not overmix). Fold in cooled rhubarb, then walnuts and chocolate chips. 6. Divide batter – Spoon ≈ 55–60 g into each cup. 7. Bake 15–17 min until a toothpick comes out clean and tops spring back. 8. Cool on a rack before storing.