Raspberry Protein Muffin Bites

Start with two bowls. In one bowl add in and mix together 4 tablespoons or 28 grams of almond flour, 1 cup or 80 grams of rolled oats, 2 scoops or 60 grams of some ANSI Vanilla Whey , 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt.

In your second bowl, which should be a bit bigger add in and mix together 1/2 cup or 123 grams of unsweetened apple sauce, 1/4 cup of your choice sweetener, 1 teaspoon of vanilla extract, and 1/4 teaspoon of optional raspberry extract if you can find it.

Next, slowly add your rolled oats mix into that mix until everything is mixed together. Your batter should be a bit thick but not too thick.

Now you can either take out a baking or muffin pan depending on what you want to make. I like using a muffin pan with this recipe so I’ll go ahead and coat one of those with some non-stick cooking spray. After that fill your slots or pan and leave a little bit of mix off to the side. Since your batter should be thick you’ll want to press down to evenly distribute that layer. On top of that spread 4 tablespoons or 72 grams of a raspberry jam or other flavor jam, some chopped up fresh raspberries or other fruit, and anything else you want. Pour the remaining mix over the top of your raspberry layer and again, press down.

These are seriously absolutely delicious and a great healthy way to start your morning. Complex carbs, protein, and healthy fats…what more could you ask for out of a dessert?

Ingredients

4 Tablespoons (28g) Almond Flour
1 Cup (80g) Rolled Oats
2 Scoops (60g) ANSI Vanilla Whey Protein Powder
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
1/2 Scoop (123g) Unsweetened Apple Sauce
1/4 Cup Your Choice Sweetener
1 Teaspoon Vanilla Extract
1/4 Teaspoon Raspberry Extract *Optional
4 Tablespoons (72g) Raspberry Jam
Fresh Raspberries

Directions:

1. Take out a bowl
2. Add in your Almond Flour, Rolled Oats, Protein Powder, Baking Soda, and Salt
3. Mix those together
4. Take out another bowl that’s a bit bigger
5. Add in your Apple Sauce, Sweetener, Vanilla Extract, and Raspberry Extract
6. Mix those together
7. Slowly mix your rolled oats mix into that mix
8. Take out a muffin or baking pan and coat it with some non-stick cooking spray
9. Pour most of your mix into your pan and press it in
10. Evenly distribute your Jam and Raspberries on top of that
11. Top it with the rest of your mix and press everything together
12. Bake on 350F/176C for 15-20 minutes or until they are browned