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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 6.2 g
  • Cholesterol: 20.5 mg
  • Sodium: 130.8 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Low Fat Stawberry Protein Muffin calories by ingredient
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Low Fat Stawberry Protein Muffin

Submitted by: MOEGOMES
Low Fat Stawberry Protein Muffin

Introduction

Healthy strawberry muffins for breakfast or a snack. Healthy strawberry muffins for breakfast or a snack.
Number of Servings: 12

Ingredients

    Ingredients:
    2 1/2 cup oats (gluten-free if possible)
    1 cup plain low fat greek yogurt
    1 egg
    1 tbsp flaxseed Meal mixed with 3 tbsp of water
    3-4 packets of Slpenda with Fiber (this is according to your taste)
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1 cup of strawberries, half inside batter and half for the top
    24 Grams of protein powder (I used vanilla)
    c fat free milk, I eye balled this and added it to the blender as needed to get the right consistency.
    1/2 cup almonds or walnuts (optional), c of walnuts into the batter, remainder 1/4 c sprinkled on top of muffin.
    Instructions:
    Preheat oven to 400 degrees and spray a (preferably silicone muffin pan) with coconut oil spray and wipe down. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Fold in half the strawberries. Pour into the muffin pan and top off with a few strawberries. Bake for ~ 15 minutes or until golden brown and done.

Tips

** If you don't have flaxseed meal substitute with an egg. Nutrition values are based on the recipe as i inputted it..


Directions

Preheat oven to 400 degrees and spray a (preferably silicone muffin pan) with coconut oil spray and wipe down. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Fold in half the strawberries. Pour into the muffin pan and top off with a few strawberries. Bake for ~ 15 minutes or until golden brown and done.

Serving Size: Yeilds 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user MOEGOMES.






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