Makes 16 muffins.
Each muffin contains 1 block: 1P, 1C & 1F.
Ingredients
For gluten-free oat flour, finely grind gluten-free oats in a blender
Dry:
1 1 ⁄3 cups gluten-free oat flour
1 cup protein powder of choice - vanilla is best
1 tablespoon baking powder
2 1 ⁄2 teaspoons apple or pumpkin pie spice or nutmeg
1 tablespoon grated orange or lemon rind (optional)
Wet:
4 whole eggs
11 ⁄3 cups unsweetened applesauce
5 & a 1 ⁄3 teaspoons unrefined avocado oil
2 tablespoons rice malt syrup
2 teaspoons granulated monk fruit raw sugar
2 teaspoons pure vanilla extract
Directions:
Preheat the oven to 175°C. Spray a 12-muffin tin with nonstick cooking spray and set aside. You will need another tray with 4 extra muffin spots.
Sift the dry ingredients into a mixing bowl. Stir and set aside.
Combine the wet ingredients 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 remove lumps. Do not overmix, or muffins will be tough.
Spoon the batter equally into the muffin cups.
Bake for 12 - 15 minutes. or until firm to the touch and golden on top and around the edges, and a toothpick inserted into the center comes out clean.
Cool, then run a knife around the edges to release the muffins. Cover and refrigerate.
Use the muffins within 1 week, or freeze them.