Warm, fresh out of the oven, the aroma fills your whole kitchen up. Mmm.
That’s also how I like to win over my friends. I mean I’m pretty sure my neighbors are going to be knocking at my door soon from all the delicious scents always coming out of my apartment.
But what’s even more wonderful about a nice warm muffin… when it’s actually good for you!
When it’s not loaded full of saturated fats, sugars and bad carbs.
When it’s full of powerful ingredients …
- Oat Flour
- Garbanzo Bean Flour
- Greek Yogurt
- Egg Whites
- Protein Powder
- Chia Seeds
And ingredients that come from practically your backyard…
- Natural Locally Made Jam
I like a pop of sweet with my muffins and these babies let you bite into a sweet surprise without overindulging! Plus the chia seeds mixed with the jam adds an extra dose of omega-3’s. You can even make your own chia jam if you have no jam handy from any berry you’d like (smash them up), water and chia seeds. Let them sit for awhile so the chia seeds can absorb the water.Print
Jam-Filled Protein Muffins
Jam-filled protein muffins make a tasty breakfast option for a busy morning on-the-go.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 1x
- 3/4 cup oat flour
- 3/4 cup garbanzo bean flour
- 2 scoops protein powder (I used Designer Whey Vanilla)
- 2 tbsp. flax
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 cup Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/2 cup egg whites
- 1/2 cup almond milk
- 1/4 cup jam
- 3 tbsp. chia seeds
- 3 tbsp. water
- Mix jam, chia seeds and water in a bowl and set to the side so chia seeds can absorb the moisture
- Pre-heat the oven to 350 degrees.
- Add oat flour, flax, garbanzo bean flour, protein powder, baking powder, baking soda, and cinnamon to a large bowl.
- Whisk ingredients.
- Combine greek yogurt, applesauce, egg whites and almond milk in a medium bowl. Mix together.
- Add the wet ingredients into the dry ingredients and mix thoroughly.
- Spray a muffin pan with organic non-stick spray.
- Scoop the mixture into the cups and fill the cups halfway.
- With a spoon, add about 1 tbsp. of the jam mixture into the middle of the dough pressing down in the middle to make a shallow area for the jam.
- Once all the muffin spots are filled, add the rest of the dough to cover the jam on the top.
- Sprinkle with rolled oats.
- Bake for 20 minutes.
- Let cool and rest for 5 minutes.
- Calories: 1775
- Sugar: 70
- Sodium: 1739
- Fat: 46
- Saturated Fat: 7
- Unsaturated Fat: 33
- Trans Fat: 0
- Carbohydrates: 253
- Protein: 94
- Cholesterol: 21
These muffins are perfect for a grab n’ go breakfast, crumbled on-top of yogurt/oatmeal, a quick snack or even an evening treat!
I think springtime just screams fresh jam and muffins and these are the perfect combination of the two!