Healthy High Protein Low Fat Sugar Free Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Quaker Oats 100% natural whole grain oatmeal, 200 grams Soy flour, 100 gramsSplenda no calorie sweetener, 40 grams EAS 100% whey protein, 30 gramsWhey protein powder, vanilla Body Fortress Super Advanced, 99 grams Ruby Reds - nutritional supplement 9 grams Baking soda, 2 grams Baking powder, 5 grams Salt, 3 grams Cinnamon, ground, 5 grams Nutmeg, ground, 2 grams Ginger, ground, 2 grams Applesauce, unsweetened, 123 grams Milk, nonfat, 309 grams Apple cider vinegar, Bragg organic, 7 grams Blueberries, frozen unsweetened Dole, 80 grams Carrots, raw, grated, 40 grams Egg white, fresh, 5 largeAlmond extract, 5 grams Flaxseed, 12 grams Sliced almonds, 50 grams
Combine milk and vinegar to make fat free buttermilk.
Soak the oats in milk mixture for about fifteen minutes or until liquid is absorbed.
Preheat the oven to 400 degrees.
Spray muffin pan with natural cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired (not included in nutritional values). Do not over mix the batter or the muffins will be tough.
Spoon muffin mixture into muffin pan.
Sprinke the top each muffin with some of the sliced almonds.
Bake for 20-25 minutes or until done.
Cool then remove from pan and enjoy.
These can be frozen and reheated for a quick breakfast or snack.
Number of Servings: 12
Recipe submitted by SparkPeople user IAMRUTHANN.
Soak the oats in milk mixture for about fifteen minutes or until liquid is absorbed.
Preheat the oven to 400 degrees.
Spray muffin pan with natural cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired (not included in nutritional values). Do not over mix the batter or the muffins will be tough.
Spoon muffin mixture into muffin pan.
Sprinke the top each muffin with some of the sliced almonds.
Bake for 20-25 minutes or until done.
Cool then remove from pan and enjoy.
These can be frozen and reheated for a quick breakfast or snack.
Number of Servings: 12
Recipe submitted by SparkPeople user IAMRUTHANN.
Nutritional Info Amount Per Serving
- Calories: 128.5
- Total Fat: 2.0 g
- Cholesterol: 18.8 mg
- Sodium: 244.4 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.3 g
- Protein: 16.1 g
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