Preparation time: 15 minutes
Baking time: 28 minutes
Yield: Makes 12 muffins / 10 g of protein per serving
INGREDIENTS
IDry ingredients:
250 ml (1 cup) whole-wheat flour
125 ml (1/2 cup) of Zenit organic chocolate plant-based protein
250 ml (1 cup) quick-cooking rolled oats
125 ml (1/2 cup) dark chocolate chips
125 ml (1/2 cup) dried cranberries
10 ml (2 tsp) baking powder
2.5 ml (1/2 tsp) baking soda
Wet ingredients:
2 eggs
125 ml (1/2 cup) brown sugar
85 ml (1/3 cup) canola oil
310 ml (1 1/4 cups) milk or plant-based beverage of your choice
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with parchment paper liners or use a silicone muffin pan.
In a bowl, mix the dry ingredients.
In another bowl, beat the eggs, brown sugar, oil, and milk. Add the dry ingredients. Gently mix until the batter is moistened. Divide the batter among the muffin cups.
Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!