Blueberry Banana Protein Muffins

³ Description

Moist protein muffins topped with a peanut butter maple drizzle!

² Ingredients

•  1.33 serving (serving = 1/2 cup) Bob's Red Mill Old Fashioned Rolled Oats
•  1 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder
•  6 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  4 serving (serving = 1/8 tsp) Clabber Girl Double Acting Baking Powder
•  1/2 tsp Cinnamon
•  0.67 cup, mashed Bananas
•  1/2 cup Blueberries
•  2 large Egg White
•  0.21875 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  0.125 serving (serving = 1/4 cup) Maple Grove Farms Pure Maple Syrup
•  1/2 tsp Vanilla Extract

q Directions

1. Pre-heat oven to 350 degrees. In a food processor or Nutribullet, mill 2/3 cup rolled oats until they form a fine powder.
2. In a medium bowl, mix oats, 1 scoop protein powder, 1/4 cup PB2, 1/2 tsp baking powder, 1/2 tsp cinnamon, 2/3 cup mashed bananas, 2 egg whites and 3 tbsp unsweetened vanilla almond milk until smooth. Fold in blueberries.
3. Spray mini-muffin tins with non-stick cooking spray. Spoon muffin mix into muffin tin and bake for 13-15 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.
4. In a small bowl, whisk 2 tbsp PB2, 1/2 tbsp maple syrup, 1/2 tbsp unsweetened vanilla almond milk and 1/2 tsp vanilla extract until smooth. Drizzle onto muffins after they have cooled slightly.

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