Protein Power Muffins

Happy Easter!

This Lent post comes a little bit late - there were just so many other wonderful recipes to share!!   So, uh, pretend like it's still last week!


This Lent, school lunch posed a whole new problem to me.

Since we’re Catholic, we abstain from meat on Fridays during Lent.  While children under a certain age are exempt, I feel like Dude should probably not take meat for school lunch (at a Catholic school) on Fridays during Lent.

Here’s the real problem.  With the exception of pizza, Dude refuses to eat cheese.  So when school lunch is grilled cheese sandwiches or cheese quesadillas, Dude usually takes a ham sandwich.

But Lent.  No meat.  And schools.  No nuts.  And Dude. Refuses to eat cheese or yogurt or any portable protein!   What’s Mama to do?

Cue Protein Power Muffins!  These muffins are low on sugar and packed with oats, Greek yogurt and protein powder.  Plus applesauce and pumpkin!  The taste and texture actually reminds me of a portable baked oatmeal!  These muffins get the Mom stamp of approval for school lunch (paired with some yummy fruits and veggies, of course!)

Protein Power Muffins
Adapted from Dashing Dish

1 cup old fashioned oats
½ cup whole wheat flour
¼ cup ground flax
¼ cup vanilla protein powder
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
Dash each ginger & cloves
1 cup pumpkin puree
½ cup unsweetened applesauce
½ cup plain Greek yogurt
¼ cup honey
2 eggs
¼ cup mini chocolate chips

Preheat the oven to 350 degrees F and line a muffin tin with paper liners.

In a large bowl, whisk together the dry ingredients.

In a separate bowl, whisk together the pumpkin, applesauce, Greek yogurt, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until mixed.  Gently stir in the mini chocolate chips.

Fill the prepared muffin tins ¾ full with batter.  Bake in the preheated oven for 15-20 minutes or until golden on top.

Makes 12-14 muffins


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