Butterscotch Oat Muffins

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Macros:

  • Calories: 143
  • Fat: 4.5
  • Carbs: 15.9
  • Protein: 8.6

Saturday, when I was in the kitchen standing there with all of my cabniets open aimless looking for inspiration I peered into the corner with the heaps of morsals in it. If you are like me then you probably have numerous different flavors and sizes. I started to file through what I had available. Passed the Nestle chunks, passed the pumpkin spice, even the peanut butter filled until I stopped at the Butterscotch flavored morsels. I knew at that moment what flavor I was going with. I find that butterscotch pairs very well with simple flavors like vanilla. I also know I love butterscotch as a morning flavor for some odd reason. I think most likely because it pairs fantastic with coffee to. If you cant tell, all of these little signs are leading me to figuring out what the heck I am actually going to make. So lets recap. Butterscotch, vanilla, and coffee. Where is my next connecting stop? Oats of course. Easy choice thinking of breakfast, coffee, and vanilla. Of course muffins come right into mind when thinking of breakfast, coffee, and what pairs well with a piping cup of joe.

Ingredients:

      • 3 Scoops of your favorite vanilla protein. I used Hydra 6 by Grenade
      • 120g Old Fashion Oats
      • 1 Whole Egg
      • 42g Lite Butter
      • 30g Brown Sugar Blend(Splenda)
      • 20g Raw Honey
      • 92g Liquid Egg Whites
      • 122g Unsweetened Applesauce
      • 1 Teaspoon Vanilla
      • 1/8th Teaspoon Butter Extract
      • 56g Butterscotch Morsels

Directions:

      1. In a bowl, place your butter and melt it. Microwave for 15-30 sec usually does the trick.
      2. Proceed to add in your brown sugar and mix together. This step ensures the brown sugar gets broken down and evenly distributed.
      3. Next place in your whole egg and whisk well breaking down the yolk.
      4. Proceed to place in the rest of your wet ingredients into the bowl. Combine well
      5. Next place all of your dry ingredients into a the bowl minus your morsels. Combine well.
      6. Finally take 23g of your morsels and mix into the batter. Place batter into fridge for at least 15 min, or up to 30min. At this time, start to preheat your oven to 350 degrees.
      7. After 15 min, spray your muffin pan and place your batter in. Once batter is placed add the remaining 23g of morsels on the top of your muffins. Spread evenly.
      8. Place in your oven for roughly 14-18min. This time will depend on protein used, as well as how long it was in the fridge.
      9. Use the toothpick test to check if done. Once done, remove from oven and place on cooling rack for 10 minutes. After 10 minutes remove from pan and place back on rack to finish cooling.

Things you may need:

Y.S. Eco Bee Farms Raw Honey – 22 oz

Splenda Brown Sugar Blend, 16 oz

Grenade Hydra 6, 50% Whey Isolate and 50% Casein. The World’s First Ultra Premium Slow/Fast Protein Blend, Killer Vanilla, 4 Pound

McCormick Imitation Butter Flavored , 16-Ounce Plastic Bottle

Don’t forget to use the code ‘IIFYM’ to save 20% on my Cookbook found here! —>

https://theflexiblebaker.com/e-book/

I also thought I would link a few recent posts that you might like as well!

Muffins

Chocolate Filled, Upsidedown Chocolate Buttermilk Donuts w/ Salted Caramel Glaze

100cal Orange and Cherry Muffins

7 thoughts on “Butterscotch Oat Muffins”

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