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PRO METABOLIC MUFFINS

Delicious and easy pro metabolic muffin at your service! With 30g protein and a full meal's worth of fat and carbs, you can eat this muffin on the run for a quick, easy, pro metabolic breakfast!
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Prep Time 19 minutes
Cook Time 15 minutes
3 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 muffins

Ingredients
  

INGREDIENTS (VOLUME MEASUREMENTS)

Dry Ingredients

  • 1 cup oat flour
  • ½ cup tapioca flour same as taopica starch
  • 1⅓ cup unsweetened whey protein concentrate
  • 2 tbsp gelatin
  • ¾ tsp baking powder
  • ⅛ tsp baking soda
  • ⅓ tsp salt

Wet Ingredients

  • 3 medium eggs
  • ⅓ cup melted coconut oil or butter
  • ⅓ cup maple syrup PLUS
  • 1 tbs maple syrup
  • ⅓ cup grated panela
  • ½ tsp vanilla extract
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 cup warm milk dairy or coconut
  • 2 tbsp applesauce
  • ¾ cup fresh or frozen blueberries
  • 1 tbsp lemon zest optional

INGREDIENTS (WEIGHT MEASUREMENTS)

Dry Ingredients

  • 121 g oat flour
  • 55 g tapioca flour
  • 110 g unsweetened whey protein
  • 17 g gelatin
  • 3.5  g baking powder
  • 0.5  g baking soda
  • 1.2  g salt

Wet Ingredients

  • 138 g eggs eggs
  • 77 g melted coconut oil
  • 138 g maple syrup
  • 52 g grated panela
  • 2.4  g vanilla extract
  • 11 g apple cider vinegar or lemon juice
  • 248 g warm milk dairy or coconut
  • 28 g applesauce
  • 166 g fresh or frozen blueberries
  • 6 g lemon zest optional

Instructions
 

  • Preheat oven to 350 °F (175 °C). Line or grease a standard muffin tin with twelve cups.
  • In a large bowl, whisk together dry ingredients (1 cup oat flour, ½ cup tapioca flour, 1⅓ cup unsweetened whey protein concentrate, 2 tbsp gelatin, ¾ tsp baking powder, ⅛ tsp baking soda, ⅓ tsp salt)
  • In a separate bowl, whisk together wet ingredients (3 medium eggs, ⅓ cup melted coconut oil or butter, ⅓ cup maple syrup plus 1 tbs maple syrup, ⅓ cup grated panela, ½ tsp vanilla extract, 1 tbsp apple cider vinegar or lemon juice, 1 cup warm milk, 2 tbsp applesauce, ¾ cup fresh or frozen blueberries)
  • Fold wet ingredients into dry and mix gently until just combined.
  • Coat blueberries generously in a teaspoon of oat flour, then gently fold into batter.
  • Fill muffin cups about ¾ full.
  • Bake 14-18 minutes or until tops are golden and a toothpick comes out mostly, but not totally, clean.
  • Cool 5–10 minutes before removing and enjoying.
Keyword easy, grab and go, meal replacements
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