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Strawberry Rhubarb Oatmeal Muffins
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 7 jumbo
Calories: 221 kcal
Course:
Breakfast , Baked Goods
Cuisine:
American , International
Ingredients
- 2 cups rolled oats (180 grams)
- 2 gram scoops ON Plant Based Vegan Protein Powder, vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/8 tsp cardamom
- 1 cup unsweetened applesauce (8 fl oz)
- 3/4 cup unsweetened vanilla almond milk (6 fl oz)
- 3/4 cup chopped strawberries (105 grams)
- 1 cup chopped rhubarb (100 grams)
- 1/4 cup maple syrup (2 fl oz)
- 2 egg whites
- 1 1/2 tbsp Skippy Natural Creamy Peanut Butter (24 grams)
- 1/2 tsp vanilla extract
Instructions
- Optional: Add chopped rhubarb and strawberries to a small pan and pour maple syrup over top. Bring to a boil over medium heat and simmer until rhubarb has broken down. This will help bring out the sweetness of the rhubarb and deepen its flavor. Set aside to cool.
- Pre-heat oven to 350 degrees. Arrange 7 jumbo (5 oz) silicone muffin cups on a baking sheet and spray with non-stick cooking spray like coconut oil.
- Mix all dry ingredients, then add wet ingredients and mix until just combined. Using a 4 oz ice cream scoop, divide batter evenly into 7 muffin cups.
- Bake at 350 degrees for 35 minutes.
Cup of Yum
Notes
- If you would prefer to use whey protein instead of plant protein, just cut the amount of almond milk to 1/2 cup.
Nutrition Information
Calories
221kcal
(11%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
5g
(8%)
Sodium
205mg
(9%)
Potassium
269mg
(8%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 7jumbo
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Sodium | 205mg | 9% |
| Potassium | 269mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.