12 February, 2016
This recipe was invented as a result of me wanting to make something for the hikes. We used to buy protein bars and nut bars from the stores but I was a bit concerned about all the sugar and additives that go in to them. So I try to make high protein snacks and energy bars myself whenever I can. That way I have a control on what goes in to them.
This muffin is nothing but a combination of a few healthy ingredients and I wanted it to be high in protein and fiber. I didn’t mind adding brown sugar as we needed some instant energy as well. But otherwise, I would swap sugar for honey or palm sugar.
I used natural unsweetened peanut butter with no added salt and plain Greek yoghurt, so I am not adding any more sugar or salt in to this. If you are using regular peanut butter, just beware about the sugar content. Saying that, you can make your own peanut butter at home and use it as well.
Use old fashioned rolled oats not the quick oats. I love the coarse texture it gives and it also absorbs moisture really well without turning the whole mixture in to a sticky pulp.
Also I am using only the egg whites, and not whole eggs purely because I want to up the protein content.
- 1 cup oats
- 2/3 cup milk (or skim milk)
- 1/4 cup natural peanut butter
- 1/4 cup brown sugar
- 2 tbsp. Greek yogurt
- 4 egg whites
- Preheat the oven to 180 °C.
- Grease a muffin tray and set aside.
- In a bowl, soak half of the oats in the milk for about 10- 15 minutes.
- Microwave peanut butter until it melts.
- Add all other ingredients in to the bowl and whisk until combined.
- Pour into the prepared muffin tray and bake for about 15 - 20 minutes or until a skewer inserted comes out clean.
- Let the muffins be in the tray for a few minutes and take them off and let cool on wire rack.