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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.1
  • Total Fat: 1.4 g
  • Cholesterol: 2.5 mg
  • Sodium: 201.1 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.0 g

View full nutritional breakdown of Apple-Oat Protein Muffin Cups calories by ingredient
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Apple-Oat Protein Muffin Cups

Submitted by: KRITTERKEEPERS
Apple-Oat Protein Muffin Cups

Introduction

Low-fat, low-sugar, high protein snacks for lunchbox and on-the-go lifestyles. Low-fat, low-sugar, high protein snacks for lunchbox and on-the-go lifestyles.
Number of Servings: 12

Ingredients

    3 Small apples, cored and diced
    1/2 Cup steel cut oats (uncooked)
    1 Cup whole-wheat flour
    1/4 Cup Splenda
    1/4 Teaspoon Stevia extract
    1 Teaspoon Featherweight baking powder
    1 Teaspoon baking soda
    2 Teaspoons ground cinnamon (divided)
    2 Scoops (~ 32 g each) Dymatize Elite Whey Protein (vanilla)
    1 Cup Low-fat cottage cheese (2% milk fat)
    1 Cup egg substitute liquid (egg beaters)
    1-1/2 Cups water

Directions

Preheat oven to 350 degrees F
Pour 1-1/2 cups water into 1 quart saucepan. Add 1/4 tsp Stevia extract and 1 tsp ground cinnamon. Bring to a boil and add 1/2 cup steel cut oats, stir. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally. Remove from heat and set aside to cool.
While oats are cooling, measure dry ingredients into a medium sized bowl as follows:
1 Cup whole wheat flour, 1/4 cup Splenda, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 2 scoops Dymatize Elite whey protein isolate (vanilla). Mix well with whisk to blend dry ingredients.
In large bowl, combine the cooled cooked oats with 1 cup egg substitute liquid and the diced apples. Mix well with whisk to blend. Gradually add the dry ingredients to the large bowl with the wet ingredients. Stir with whisk until thoroughly mixed.
Spoon mixture into prepared muffin cups (about 2/3 full)
Bake at 350 degrees F for 30 minutes

Makes 12 servings of 2 muffin cups each (24 small muffins)

Number of Servings: 12

Recipe submitted by SparkPeople user KRITTERKEEPERS.






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