I justify eating a few because I added healthy things to them.

Any way to get nutrition into a human without that bleh 'healthy' taste is great. I enjoy making a batch of these as an after super activity with the kids. It takes just long enough that we can share  a warm muffin before bed (be careful of Matcha before bed!). In the morning they're ready for us to go, warmed up again or cold these are great for filling up your tummy. 

This recipe is for 12 muffins. We tend to mix up the protein shake or matcha flavours every time, Cookie dough or Banana seem to be our house favourites.

Ingredients

• 1 1/2 cup gluten-free flour
• 4 scoops IsaLean Shake (Your Favourite Protein Shake)
• 2 tsp baking powder
• 1 cup unsweetened almond milk
• 1/2 cup unsweetened apple sauce (homemade is best!)
• 4 tbsp Honey (Try different flavours!)
• 4 tbsp coconut oil, melted
• 2 large eggs
• 2 tbsp lemon zest
• 2 tsp vanilla extract
• 1 cup fresh blueberries
• 2 tbsp rolled oats
• 1 tsp Matcha (Flavoured Works Great!)

Directions

1. Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with coconut oil spray.

2. In a mixing bowl, combine flour, Protein Shake, and baking powder. In a separate bowl, whisk together matcha and almond milk, add apple sauce, honey, coconut oil, egg, lemon zest, and vanilla extract.

3. Add wet ingredients into the dry ingredients, mixing just until all is combined. Fold in blueberries, but do not overmix.

4. Divide batter evenly between the muffin cups, filling each about 3/4 full. Top with the rolled oats and a few blueberries.

5. Bake for 25 minutes. Let cool before serving.