Raspberry Shortcake Protein Muffins

Recipe:

2 Cups oats (grind up in blender)

1 1/2 Cups Low fat plain greek yogurt

2 Scoops Vanilla Protein

2 Scoops Unflavored protein

2 eggs

1/2 to 3/4 Cup stevia

1 1/2 tsp Baking powder

1/2 tsp Baking Soda

1 tsp Lemon juice

1 1/2 c raspberries

1 1/2 c Vanilla

Instructions:

Grind oats, then blend everything together except fruit. gently fold 1/2 of the fruit into the mixture, separate into muffin tins (makes 14 muffins), then put remaining fruit on top. 

Bake 400F for 20 min- let cool then enjoy!

Tips:Use foil cups and Grease the muffin tins, It really helps. You could probably use all vanilla protein but I didn't want too much "protein" flavor. I use Muscle Sport International's Lean Whey  French Vanilla! I buy it at Beyond Your Nutrition (BYN), It is the best vanilla I have used.

I used Frozen Raspberries and just put them in the bottom the first time. It left the bottoms mushy which some people really liked (I didn't) I will mix them in from now on so they will keep better. I am going to try a few other types of muffins with this same basic mix so keep posted. 

Nutrition Info:

Serving Size: 1 muffin

Amount per Serving: 

Calories: 100

Total Fat 2g

Total Carbohydrate 11g

Dietary Fiber 2g

Protein 10g