These muffins are full of protein. There is approximately 5.5 grams in each muffin! Beware though, there are seeds. My husband did not like these muffins very much because of this. If you do not like seeds you can substitute a different type of fruit and I am sure they will still taste great. These are also wheat free (of course!).
What you will need:
3 cups of oat flour (ground from whole oats in a food processor)
1/2 cup of sugar
1 1/3 cups of egg substitute (egg whites)
2 cups of frozen blackberries, thawed and mashed (do not drain them, the juice will add moisture)
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
2 scoops of vanilla protein powder
1 1/2 cups of pecan pieces
How to make them:
Preheat your oven to 400 F. Grease two twelve cup muffin pans. Mix all of your dry ingredients in a bowl first. Make a well in the center of the dry ingredients. Add eggs, blackberries and nuts to the dry mixture and mix well. Divide batter evenly into muffin pans. Bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. You can bake both pans at the same time, just make sure you keep an eye on them. You may even have to rotate them in the oven to keep them from burning. Cool for a couple of minutes in the pans and then cool them completely on a rack. You can freeze any extras for a quick, healthy breakfast or snack. Enjoy!