Hey, I’ve been whipping up a new high‑protein gluten‑free recipe that could seriously boost your workouts—care to hear about it?

Here’s the quick rundown: - 1 cup oat flour (blend rolled oats in a grinder until fine) - ½ cup chickpea flour for protein boost - 1 tsp baking powder, pinch of salt - ¼ cup almond milk + 2 tbsp Greek yogurt (for moisture) - 1 egg or flax‑egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) - 2 tbsp honey or maple syrup for a touch of sweetness - 1 tsp vanilla extract - Optional add‑ins: ¼ cup chopped walnuts, 2 tbsp dark chocolate chips, or a pinch of cinnamon Mix dry ingredients, whisk wet ones separately, combine until just mixed, fold in add‑ins, pour into a lined muffin tin. Bake 18–20 min at 180 °C (350 °F). Cool, then enjoy the protein‑packed snack! Give it a try and let me know if you tweak it a bit.

Sounds great! I’ll keep an eye on the heat and let you know if it turns out crispy or if I end up turning the kitchen into a smoky cloud—then we’ll tweak the fat ratio together. Fingers crossed for a buttery, protein‑rich treat!