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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.7
  • Total Fat: 7.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 373.5 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 10.3 g

View full nutritional breakdown of Flaxseed & Steel Protein Muffins calories by ingredient
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Flaxseed & Steel Protein Muffins

Submitted by: HOWBUCKS

Introduction

This is a healthy, low carb, protein filled muffin which is great for a late morning or pre-workout snack. Instantized protein leaves no taste and bakes more easily. This is a healthy, low carb, protein filled muffin which is great for a late morning or pre-workout snack. Instantized protein leaves no taste and bakes more easily.
Number of Servings: 12

Ingredients

    1 Cup ground Flaxseed
    1 Cup Whole Wheat Flour
    1/2 Cup Steel Cut Oatmeal
    1/2 Cup Wheat Germ
    1/4 Cup Pine Nuts (or other nut such as Walnuts)
    1/4 Cup Almonds (sliced)
    2 tsp Baking Soda
    1 tsp Baking Powder
    1/2 tsp Kosher Salt
    3/4 Cup Non-Fat Milk
    1/3 Cup Egg White, Liquid Egg Substitute
    1 tsp Vanilla, extract
    2 Tbsp Cinnamon, ground
    1/2 Cup Craisans
    1 1/2 Cups Baby Carrots, Shredded or Chopped
    3 Pks Truvia, Stevia Sweetner
    2 Scoops Any Whey Protein Powder

Directions

Mix all dry ingredients. Chop or shred carrots then add to dry ingredients; add milk, vanilla and egg whites, mix well with spoon until moist. Spray muffin pan with generous amount of cooking spray to prevent sticking. Use small scoop or spoon to fill muffin pan with 1/2 to 3/4 full level depending on size muffin desired. Bake in preheated 350 (177C) oven for 15-20 minutes. Remove from pan and allow to cool on wire rack or counter. Serve warm or freeze for later use.

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user HOWBUCKS.






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Member Ratings For This Recipe

  • Baked as bars. Cut in 12 servings. Cooled and wrapped in plastic wrap. Great breakfast bar or after workout bar. I used raisins, just because I love them. - 9/8/11

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