Ingredients

The following ingredients have 12 Servings
  • 1 cup oatmeal flour (gluten free quick oats ground in food processor)
  • ¼ cup almond flour
  • 3 egg whites
  • ½ cup Greek Yogurt
  • 1 cup unsweetened applesauce
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 medium banana (peeled and mashed)
  • 3 scoops Cookies & Cream Isopure Whey Protein Isolate Powder {1 cup}
  • 1 teaspoon cinnamon
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 cup semi sweet chocolate chips (divided {you can use dark chocolate if you prefer})

Instruction

  • Preheat oven to 350°.
  • Place liners in one muffin pan and lightly spray with organic baking spray.
  • In a large bowl combine egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana.
  • In a second bowl combine oatmeal flour, almond meal, Cookies & Cream whey protein powder, cinnamon, baking powder, and baking soda.
  • Combine flour mix and egg mix together until smooth.
  • Add half of the chocolate chips to the mix and stir.
  • Fill each tin ¾ of the way full, spreading evenly. {about 1/4 cup}
  • Place about 4-5 chocolate chips on top spreading evenly over top of each filled muffin batter. Do NOT push down into batter.
  • Bake for 20-22 minutes. Remove and cool.
  • Store in the refrigerator.