Peach Cobbler Muffins, Perfected
Changed a couple of minor things and nailed this recipe. Dani suggested using the water from the canned peaches for added flavor. She was right. As always, no added sugar, bumped-up protein, no flour.
Ingredients
• 2 cups old-fashioned oats
• 3 scoops MD Protein
• 1.5 cans peaches (no sugar added, 14.5 oz cans), chopped
• 1 cup liquid reserved from canned peaches
• 1 cup baking Splenda
• 1 whole egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
Instructions
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Pre-heat oven to 350 degrees Fahrenheit.
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Add all the dry ingredients to a bowl and stir: oats, MD protein powder, Splenda, baking soda, cinnamon, and salt.
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Reserve 1 cup of the water and juice from the canned peaches. Add it to the bowl.
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Add the remaining wet ingredients: peaches, egg, vanilla extract.
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Spray large muffin tins with coconut oil and add mixture.
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Bake for 25 minutes. Increase baking temperature to 385 and place on the top rack for a couple of extra minutes for a browned top.
Calories & Macros
• Servings 6
• Calories 198
• Protein 16g
• Carbs 23g
• Fats 3g
• Fiber 3g