These oatmeal raisin protein muffins are moist, tender and so tasty. Made with oatmeal, grass-fed butter and naturally sweetened with dates, this might become your go-to post-workout snack or breakfast.
Preheat oven to 350F
Grease a 12-muffin muffin pan. Or use paper liners.
Process the rolled oats and dates. Using a high-velocity blender (preferably) like the Vitamix, or a food processor, process the rolled oats and dates into a fine flour. It took 45 seconds using my Vitamix at full speed. This process will be longer if using a regular food processor. Transfer the contents of your blender to a large mixing bowl and stir in whey protein powder, baking powder, and powdered cinnamon.
Wet Ingredients. Melt the grass-fed butter in the microwave, for 45 to 60 seconds, using a microwave-safe bowl or measuring cup. Incorporate the 2 eggs and milk, stir until smooth.
Mixing the wet ingredients into the dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Gently fold until just incorporated. Do NOT over-stir. Between 12 to 15 times should be enough.
Gently fold in the raisins. Again, do not over-stir.
Pour the Batter, evenly into the muffin pan. This should make 12 muffins.
Bake. Transfer to the oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Start checking your muffins at the 18-minute mark.
Cool Down. Place the muffins on a cooling rack and allow to cool down for several minutes before eating or storing.
Store at room temperature in a sealed container for up to 3-4 days or in the fridge for up to a week. Up to 3 months in the freezer.
*As stated above, replacing whey with plant-based protein powder is not recommended. If you would still like to do so, use between 1/4 to 1/3 cup vegan protein powder to replace 1 cup whey. Please note that I have not tried this myself for this recipe, do so at your own risk.