World Famous Protein Muffins

Batch size, baking, and storage

Do not make this entire batch on a first attempt, maybe divide everything by 4.

Today I am using silicone mini bread pans but made these as muffins for a long time. Muffin pans are cheap and easy to find.

The temperature or the baking time might need to be different depending on the oven. I am using a simple apartment electric oven. You want safe to eat, lightly browned muffins.

You can leave a few out for the day but freeze the rest. I use food grade paper lunch bags for freezing, 1 bag per muffin. There is high water content here, no preservatives, so mold will come after them just like any fresh baked good.

It takes 2.25 minutes in my microwave to prepare from fully frozen to piping hot.

If you go to a day job, or will be away from the home kitchen for the day, take two or three with you. Either let them thaw throughout the day or keep them in a cooler and microwave at work. Don't put money in the junk food machines.

With the nutrition quality so high and the calories and sugars low, if I happen to be a little hungry during the day or evening I just eat another one and do not count calories. What I have read is that the ingredients help keep sudden hunger away.

Other protein powders like soy or vegan should work as well. Adjust anything in this recipe to your own liking. It is not a science formula.

Recipe Instructions

Prepare the chia

• Mix chia seeds with applesauce in a container.
• Mix in an extra cup of water.
• Chia seeds will soak in liquids and soften.
• Set aside until later.

Prepare the grains

• Measure and combine steel cut oats and quinoa in a container.
• Set aside until later.
• In a large pot bring water to a boil with lid on.
• Remove lid and stir in oats and quinoa.
• Leave lid off and continue full boil.
• Set a timer for six minutes.
• Occasionally stir oats and quinoa.
• At about six minutes put lid back on and let some heat build up.
• Turn off heat.
• Put pot on cold burner.
• Leave until later.

Mix the batter

• In a very large bowl mix dry ingredients — I think mine is 10 quarts. A whisk is helpful.
• Protein powder
• Ground flaxseed
• Spices and salt
• Add pumpkin puree. Slowly fold over and smash until you have most of the powder wet. Then use electric mixer to blend well.
• Add Avocado Oil and blend again.
• Add the Steel Cut Oats and Quinoa to the batter.
• Blend well.

BATTER IS COMPLETE

Baking

• Use more Avocado Oil to lightly grease the muffin pans.
• Preheat electric oven to 325°F.
• Fill in all 4 muffin pans.
• When oven is 325°F bake two pans at a time on a middle rack.
• Always use mittens to protect your hands.
• Turn on oven light if you have one.
• Set alarm for 1 hour.
• Watch the bake but do not open the oven unless there is a problem.
• Set a place for the hot pans to go when done.
• I lay out 3 large folded towels on counter as I have a small kitchen.
• Some people have cooling racks.
• After 1 hour take out the pans and put them in the cooling area.
• Cool for at least 1 hour before bagging and freezing.
• Put next 2 pans into oven.
• Set alarm for 1 hour.
• Watch the bake but do not open the oven unless there is a problem.
• After 1 hour take out the pans and put them in the cooling area.
• Turn off oven.
• Cool for at least 1 hour before bagging and freezing.

Ingredient List

Dry

• Unflavored whey isolate protein (525 grams divided by scoops in your product)
• Ground flaxseed (6 tablespoons)
• Cinnamon (8 teaspoons)
• Ginger (2 teaspoons)
• Nutmeg (2 teaspoons)
• Cloves (1/2 teaspoon)
• Allspice (1 teaspoon)
• Salt (2 teaspoons)
• Cardamom (1/2 teaspoon)

Wet/Prep

• Chia seeds (8 tablespoons)
• Unsweetened applesauce (1 cup)

Grains

• Steel cut oats (3 cups)
• Quinoa (2 cups)
• Distilled water (7 cups)

Main

• Pumpkin puree (3 × 29 ounce cans)
• Avocado oil (1 cup)

Make it your own and enjoy the results.