Moist, protein-packed muffins – the satisfying snack you’re looking for to ease those hunger pangs.
We use Natrel Plus in this recipe because it increases the protein per serving without any gimmicks or tricks. These muffins are the perfect choice for work or a walk or before hitting the gym. Add a cool glass of Natrel Plus and a piece of fruit and you have a complete snack!
Ingredients
Dry ingredients
1¼ cup (310 ml) of unbleached all-purpose flour
¾ cup (180 ml) almond flour
½ cup (125 ml) quick cooking rolled oats
¼ cup (60 ml) chia seeds
2 tsp. (10 ml) baking powder
½ tsp. (2.5 ml) salt
½ cup (125 ml) sugar
⅓ cup (90 ml) mini chocolate chips
Wet ingredients
¾ cup (180 ml) Natrel Plus 2% M.F.
2 eggs
½ cup (125 ml) sunflower oil (or vegetable oil with a neutral taste)
2 tsp. (10 ml) vanilla
Preparation
- Place rack in centre of oven and preheat to 350 °F. Line a muffin pan with paper cups.
- In a large bowl, combine the dry ingredients: unbleached all-purpose flour, almond flour, rolled oats, chia seeds, baking powder, salt and sugar. Set aside.
- In another bowl, whisk together the wet ingredients (Natrel Plus 2% M.F., eggs, oil and vanilla).
- Pour the wet ingredients into the dry ingredients and mix with a fork until all ingredients are moist.
- Fold in the chocolate chips.
- Scoop the batter into the muffin cups. Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a rack.
Note
The muffins can be frozen in an airtight container for up to three months or stored at room temperature for three days.
