High Fiber, High Protein Muffins

High Fiber, High Protein Muffins

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 145.0
  • Total Fat: 2.4 g
  • Cholesterol: 18.5 mg
  • Sodium: 270.6 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.5 g

View full nutritional breakdown of High Fiber, High Protein Muffins calories by ingredient
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Introduction

Low fat, filling muffins for people on the go! Low fat, filling muffins for people on the go!
Number of Servings: 24

Ingredients

    1 1/2 c 1% Milk
    2 c Rolled oats
    1 c TVP* (textured veg. protein), reconstituted
    2 c Whole Wheat Flour
    1/2 c Brown Sugar Splenda
    1 c Applesauce
    2 eggs
    2 egg whites
    1 tsp salt
    1 tsp baking soda
    2 tsp baking powder
    3 Tblsp cinnamon
    1/2 cup ground flax seed
    1 c Raisins

Directions

Soak the oats in the milk for 30-45 minutes.

Mix in the applesauce, eggs, TVP (reconstituted with water) , and brown sugar Splenda.

In a seprate bowl, mix the flour, salt, cinnamon, baking soda, and baking powder.

Gently mix the dry ingredients into the wet ingredients- do not overmix.

Bake muffins at 400 degrees for 20 minutes. Makes 24 medium-sized muffins.

*Note about TVP: Bob's Red Mill Textured Vegetable Protein can be found at healthfood stores or at the grocery store in the cereal isle with oatmeal, etc. When reconstituted with water and added to a food, it takes on the flavor of that food.

Number of Servings: 24

Recipe submitted by SparkPeople user MEANDMICKEY.

TAGS:  Snacks |

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Member Ratings For This Recipe


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    1 of 1 people found this review helpful
    TVP? what is it and where can i get it? - 3/8/10

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    1 of 1 people found this review helpful
    I made carrot juice and used the grated carrots in the recipe. Only made half the batch, and used more flax seed and whey protein instead of TVP. Added blackstrapp molasses for iron. Great recipe. - 9/7/09

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    Has anyone tried this recipe with a GF flour? I'm looking for a higher protein muffin for my kids but would like it to be GF, but am unfamiliar with substituting GF flours, so I don't know what would sub well for whole wheat flour. Thanks! - 8/26/15

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    I'm allergic to cinnamon so can I omit it from this recipe or substitute it w/something else? - 10/24/12

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    Incredible!
    Very yummy! Did not have enough oats/flax, so used wheat bran to make up for extra msrmts. Used instant oatmeal to eliminate soak time (w/light van. soy milk). Left out the raisins to cut cals. This changed nutrition to 106 cals, 4g fiber and 6g protein! Great as a light snack! Thanks for recipe! - 5/8/08

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