Healthy Cran Orange Protein Muffins

Healthy high protein w whole ingredients.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dry: 70 g old-fashioned rolled oats (blended into flour) 130 g white whole-wheat flour 35 g hemp protein powder 1 1/2 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp kosher salt Wet: 300 g ripe bananas, mashed (about 3 large bananas) 120 g plain Greek yogurt 1 large egg 60 ml pure maple syrup or honey 5 ml vanilla extract Flavor Boosters & Mix-ins: 1 tbsp fresh orange zest (from 1 medium orange) 30 ml fresh orange juice 100 g dried cranberries 60 grams (about 1/2 cup) of chopped pecans.

Step 2

Preheat & Prep: Preheat your oven to 190°C. Grease a 12-cup standard muffin pan or line with paper liners. Blend the Oats: Place the rolled oats in a blender or food processor. Blend until they reach a fine, flour-like texture. Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, whole-wheat flour, hemp protein powder, baking powder, baking soda, cinnamon, and salt. Mix Wet Ingredients & Citrus: In a separate medium bowl, vigorously whisk the mashed bananas, Greek yogurt, egg, maple syrup, vanilla extract, orange zest, and orange juice until smooth. Combine & Fold: Gently fold the wet mixture into the dry ingredients using a spatula until just combined. Do not overmix. Gently fold in the dried cranberries & pecans if using at the very end. Can do 45 g pecan in mix & then use 15 g to sprinkle on top before baking for an added crunch. Bake: Divide the batter evenly among the 12 muffin cups. Bake at 190°C for 5 minutes, then lower the oven temperature to 175°C and bake for an additional 12–15 minutes. A toothpick inserted into the center should come out clean. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.