Serves 14

Directions:

1. Preheat oven to 375 degrees F. Line a standard muffin tin with 12 paper liners, or coat with nonstick cooking spray.
2. In a large bowl, combine oats, cinnamon, salt, baking powder, protein powder, and sugar. Stir in milk and maple syrup and combine well. Gently fold in strawberries with a rubber spatula.
3. Using a ¼ cup measure, scoop oatmeal mixture into prepared muffin tin, stirring between each scoop to recombine ingredients. (The milk and oats tend to separate if not remixed between scoops.)
4. Bake 20 minutes, or until edges begin to golden.
5. Cool muffins in tins for several minutes before moving to a wire rack to cool completely. Enjoy! Muffins can be frozen for several weeks. Simply place in resealable freezer bags, seal, and freeze. To serve: Thaw for 2 hours at room temperature or microwave on high for 10 seconds.

Per Serving (1 oatmeal cup): Calories 105 | Fat 1g | Carb 20g | Fiber 1.5g | Sugar 11g | Protein 4g