I recently discovered FlapJacked's Protein Pancake Mixes, and so far I have not only been impressed with their mixes, but also by the recipes they post on their website. I don't have time to cook up a batch of post-workout pancakes every morning, so I prefer to make a big batch of protein muffins on Sundays to last me through the week. Adding protein powder into recipes can be tricky, and often requires some trial and error, so using FlapJacked's mixes and recipes just makes my life easier.
So far, I've made two recipes off FlapJacked's website - spiced apple oat bread and carrot cake bread. I'll save my review of the carrot cake recipe until I can purchase the Carrot Spice Protein Pancake Mix on Amazon prime - for now, I've been using the Cinnamon Apple flavor with great success.
Besides the obvious modification of making muffins instead of bread, I did make a few other modifications to FlapJacked's recipe based on my preferences and what I had in my fridge. Below is a handy step-by-step summary of how to make the muffins - I've also included the modifications I made!
Preheat oven to 350 degrees, then mix the FlapJacked Cinnamon Apple Protein Pancake Mix and the rest of the dry ingredients together. I pulsed the oats in a food processor for 20 seconds or so to give the muffins a less "chunky" consistency. I also used liquid stevia with the wet ingredients instead of Truvia/sugar.
Then, mix all the wet ingredients together in a separate bowl/measuring cup. I used 2/3 cup egg whites instead of eggs, as we had run out of eggs.
Add the wet ingredients to the dry ingredients and mix until combined.
Stir in the apples and walnuts, then stir well for about 2 minutes until the batter is well combined. As you can see in the picture, I didn't use any walnuts. I'm not a fan of nuts in my baked goods. :)
Spoon the batter into 12 lined muffin tins, then sprinkle the reserved oats on top. I skipped this step, as it just made a mess when I attempted to eat these in the car while driving.
Bake for 22-24 minutes, cool in the pan for 5 minutes, then transfer to a wire rack to let cool completely. Enjoy!
Again, you can find the original recipe here!
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