Ingredients
Scale
- 1.5 cups Oat flour (blended rolled oats)
- 2 scoops (approx. 60g) Vanilla whey or casein protein powder
- 1/2 cup Non-fat Greek yogurt
- 2 Large egg whites
- 1/4 cup Freshly squeezed orange juice
- 2 tbsp Orange zest (about 2 large oranges)
- 1/2 cup Granulated monk fruit sweetener (or honey/maple syrup)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Fresh or frozen cranberries (unsweetened)
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with non-stick liners or spray lightly with coconut oil. In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt until well combined. In a separate medium bowl, whisk the Greek yogurt, egg whites, orange juice, orange zest, sweetener, and vanilla extract until the mixture is smooth and the sweetener has dissolved.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; be careful not to overmix, as this can make the protein powder “tough” or rubbery. Gently fold in the cranberries. Distribute the batter evenly among the 12 muffin cups. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and allow the muffins to cool in the pan for at least 5 to 10 minutes. This cooling period is crucial for protein muffins to “set” their texture. Transfer the muffins to a wire cooling rack to cool completely. Serve them warm for a bursting citrus experience, or store them in an airtight container in the refrigerator for up to five days. For a fancy touch, garnish with a tiny bit of extra orange zest before serving.
- Cook Time: 35 minutes