Protein Baked Oatmeal Muffin
by Christina Meyer-Jax, Tastemaker in Residence
I make mine gluten free as that is a need for my family, but you can sub in regular oats as well.
3 cups Gluten Free rolled oats
1 Tbsp baking powder
1 cup almond milk (or milk of choice, could use Fairlife CorePower milk for extra protein)
5 scoops Collagen Peptides (or 2 Scoops Whey Protein)
1/2 Cup Maple syrup
2 tsp vanilla extract
1 Cup Fresh fruit such as berries, bananas, apples, etc.
Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
In a large bowl, mix together the oats, baking powder, vanilla extract and protein powder.
Add the milk, eggs and maple syrup and still until combined.
Stir in fruit if desired, or leave out and use as a topping
Divide the oat mixture evenly among the cups of the muffin tin.
Bake for 20-25 minutes until the tops of the muffins are golden brown.
Cool in the pan for 5 minutes, then use a thin knife or spatula to remove the muffins from the pan
Top with fruit and serve, with additional maple syrup if desired.