YIELD: 12 servings
Preheat oven to 350 degrees. Lightly grease inside of muffin pan or line with paper liners and spray with oil spray.
Add egg whites to a bowl and whisk lightly until slightly frothy; add the rest of the ingredients and mix until thoroughly combined.
Scoop mixture out into 12 muffin cups.
Bake 15 to 18 minutes, until set. Do not over bake these! Trust me.
Eat warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
This recipe was adapted from the original by halfscratched.com.
I eat a protein oatmeal muffin every weekday as a pre-workout meal. Some of my favorites are banana chocolate chip, carrot cake and peanut butter and jelly. They are all fantastic and keep me fueled for my entire workout, but sometimes I just get a chocolate craving and need something rich and decadent.
These chocolate peanut butter protein oatmeal muffins are just perfect for when the craving hits. They have chocolate protein powder, dark cocoa powder AND chocolate chips, a triple threat. Along with the peanut butter powder and peanut butter chips, it is almost like eating dessert for breakfast. They are slightly higher in calories than my other protein oatmeal muffins, but I am ok with that, because they provide more protein by almost 4 grams. Pro tip: I recommend heating these up and letting the chocolate chips melt for a true treat.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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