Protein Muffins Recipe

Ingredients

• 1 cup whole wheat flour
• 1/2 cup ground oatmeal
• 1/2 cup ground quinoa
• 1/2 cup ground chia seeds
• 1/2 cup ground roasted soybeans
• 1/2 cup ground flax seeds
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1/2 cup sugar
• 2 1/2 cups fine shredded carrots
• 1 3/4 cups skim milk
• 1/2 tablespoon vanilla
• 1 egg

Instructions

1. Preheat your oven to 400°F.
2. In a large mixing bowl, combine 1 cup whole wheat flour, 1/2 cup ground oatmeal, 1/2 cup ground quinoa, 1/2 cup ground chia seeds, 1/2 cup ground roasted soybeans, 1/2 cup ground flax seeds, 1 tablespoon baking soda, and 1 teaspoon salt.
3. In a separate bowl, whisk together 1 3/4 cups skim milk, 1/2 tablespoon vanilla, and 1 egg until well combined.
4. Pour the wet mixture into the bowl of dry ingredients and stir until just combined; try not to overmix. A few lumps are perfectly fine.
5. Fold in 2 1/2 cups fine shredded carrots gently until evenly distributed.
6. Line your muffin tin with paper liners or lightly grease it, then scoop the batter into each cup, filling them about 3/4 full.
7. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times can vary based on your muffin tin size and oven.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.