Here’s the recipe for my world famous Chocolate Protein Muffins, so you can have your cake and eat it too, and still not get fat! Watch the video of me baking these at the bottom of this post.
Makes 12 muffins.
3.5 Cups of Oats
Alternatively, substitute some muesli instead.
1.5 Cups of Skim Milk Powder.
5 Scoops Chocolate Protein Powder.
Whey Protein Isolate is best, but use whatever you have.
(I used 4 scoops in the video but have since increased for extra protein and extra chocolatelyness).
2 Egg Whites.
1 Cup of Apple Sauce.
You can reduce the amount of Apple Sauce if you prefer a drier texture.
1 Cup SUGAR FREE Maple Flavoured Syrup.
0.25 Cup of Juice – Orange, Cranberry, Pineapple, or whatever you have.
1 Teaspoon of Vanilla Essence.
Preheat oven to around 325°.
Mix all dry ingredients together in a large bowl, ensuring the ingredients mix evenly.
Beat the egg whites with a fork, then add applesauce, syrup and vanilla. Stir well!
Pour liquid mixture into the bowl of dry ingredients and blend together.
Prepare muffin tray with non-stick spray (canola or other) and add mixture using a table spoon or similar.
Bake until edges are crisp and brown. Check regularly and make sure they do not burn!