Much Experimental Baking

July 1, 2017

I love love love weeks or weekends where I can do some experiments with baking. I really wanted to make blueberry muffins last weekend, but didn’t want to make the super sugary, cake like kind.

What I came up is a really solid breakfast muffin. It’s definitely not the same as a regular muffin, but I really like it!

I came up with the recipe after perusing through some recipes on Pinterest. The base is oatmeal and protein powder with a few extras. Here’s the recipe:

1 1/2 cups quick cooking oatmeal

2 scoops protein powder

2 tbsp agave nectar

1 egg

1 cup almond milk

1 tbsp coconut oil

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

Blueberries (fresh or frozen)

 

I whisked all of these ingredients together in a bowl starting with the dry ingredients and then added the wet ones. The batter is definitely runnier than most muffin recipes so just be prepared for that.

I used frozen blueberries because it’s easier for me most of the time and I really love the way they taste 🙂 I also used Tone It Up Vanilla Protein powder…It’s a good one. I highly recommend it if you’re looking for a new protein source!

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I made one batch right after mixing it all together and they came out a little more moist. The second batch I made the next morning after letting the batter sit out in the fridge all night, and they were slightly more dense than the other batch.

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Both batches were baked at 375 for 25 – 30 minutes. So far they seem to freeze really well and are great microwaved for about 45 seconds to get nice and warm 🙂 IMG_0583

Hope you enjoy the muffins! Let me know if you try them 🙂

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