Chocolate Pistachio Protein Muffins

Chocolate Pistachio Protein Muffins

Ingredients

• ½ cup Greek yogurt

• 2 large eggs

• ¼ cup maple syrup

• 1 tsp vanilla extract

• 2 cups almond milk

• 2½ cups rolled oats

• 2 scoops Transparent Labs Chocolate Pistachio Protein Powder

• 3 tbsp cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• Crushed pistachios, for topping

Instructions

1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with muffin liners.

2. Add the Greek yogurt, eggs, maple syrup, and vanilla to large bowl. Give it a quick stir or blend until combined.

3. Add the almond milk and mix again.

4. Add the rolled oats, Chocolate Pistachio protein powder, cocoa powder, baking powder, and salt.

5. Blend until the mixture is smooth and well combined.

6. Divide the batter evenly among the muffin cups.

7. Bake for 10 minutes, then remove the pan and sprinkle crushed pistachios over the tops.

8. Return the muffins to the oven and continue baking for 10–15 minutes, or until the centers are set and a toothpick comes out mostly clean.

9. Let cool for about 10 minutes before removing from the pan.

Makes: 12 muffins

Bake time: 20–25 minutes total

Temperature: 350°F