You can enjoy muffins and stay in the Zone with this family-friendly recipe. Grind old fashioned oats in the blender or shop for oat flour in natural foods stores. Make a double batch if you want extra portions for the freezer.
From “Zone Meals in Seconds”
Prep: 20 minutes Yield: 4 (4 block) servings
Cooking: 20 to 24 minutes
1 1/3 cups oat flour
4 (1 ounce) scoops chocolate flavored whey protein (amount providing 84 grams protein), scant 1 cup
2 1/4 teaspoons pumpkin or apple pie spice
1 tablespoon non-aluminum baking powder
1 tablespoon grated orange rind (optional)
4 whole eggs or 8 egg whites
Two tablespoons and two teaspoons fructose powder or syrup
2/3 cup applesauce
5 1/3 teaspoons canola oil
1 cup frozen pitted sweet cherries, coarsely chopped
Preheat oven to 350 degrees F. Spray 12 muffin tins with non-stick spray and set aside. Sift dry ingredients into 1 1/2 quart mixing bowl, adding orange rind if desired. Stir; set aside. Combine all wet ingredients in blender except the cherries. Cover and process until smooth, stopping to scrape down sides. Or, whisk in mixing bowl. Add wet ingredients to dry ingredients. Stir until evenly mixed, scraping bottom of bowl to incorporate flour and remove lumps. Do not over-mix. Gently fold in cherries. Spoon batter into 12 muffin cups, evenly distributing it. Bake in preheated oven until firm to the touch, golden on top and around the edges, and a tooth pick inserted into the center comes out clean, about for 20 to 24 minutes. Allow to cool, then run a knife around edges to release muffins. Cover and refrigerate. Use within one week or freeze.
Divide batter between 16 muffin tins, filling any empty tins with water. Bake for 12 to 15 minutes or until muffins test done. Each muffin will contain 1 protein, 1 carb, and 1 fat block—perfect for snacks.
Use plain or vanilla whey protein powder instead of chocolate and substitute 1 cup fresh or 1 1/3 cup frozen blueberries for the cherries.