High Fiber, High Protein Muffins
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
Submitted by: MEANDMICKEY
Introduction
Low fat, filling muffins for people on the go! Low fat, filling muffins for people on the go!Number of Servings: 24
Ingredients
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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.
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.
Rate This Recipe
Member Ratings For This Recipe
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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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