If you can't find oat flour, you can grind old fashioned oats in the blender or you can find them in the natural/health food store/section at the grocery.
1 1/3 cups oat flour
4 - 1 oz. scoops vanilla whey protein (84g of protein)
(2 & 1/4 t pumpkin or apple pie spice - optional)
1 T nonaluminum baking powder
(1 T grated orange rind - optional)
4 whole eggs or 8 egg whites
5 1/3 teaspoons unrefined canola oil
2/3 cup unsweetened applesauce
1 c fresh or 1 & 1/3 c frozen blueberries
Preheat oven to 350. Spray a mini muffin tin with nonstick cooking spray and set aside (makes 16 mini muffins). Sift the dry ingredients into a bowl. Stir and set aside. Combine the wet ingredients (except blueberries) in a blender. Cover and blend until smooth, stopping to scrape down the sides. Or, whisk the wet ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients. Stir just until evenly mixed, scraping the bottom of the bowl to incorporate the flour and removed lumps. Do not overmix or the muffins will be tough. Gently fold in blueberries.
Bake until firm to the touch and golden on top and around the edges 12-15 minutes. Cover and refrigerate muffins. Use the muffins within 1 week or freeze them. Best kept in the fridge!
Each muffin contains 1 protein, 1 carb, 1 fat! Perfect for snacks and oh so delicious!!!
Variation: You can also make large muffins making it 4 - 4 block muffins. Fill 4 muffin tins with batter and bake 20-24 minutes.