Healthy High Protein Low Fat Sugar Free Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Healthy High Protein Low Fat Sugar Free Muffins calories by ingredient
Submitted by:

Introduction

These muffins are a great way to boost your energy levels! They are low fat, sugar free, and gluten free. These muffins are a great way to boost your energy levels! They are low fat, sugar free, and gluten free.
Number of Servings: 12

Ingredients

    Quaker Oats 100% natural whole grain oatmeal, 200 grams
    Soy flour, 100 grams
    Splenda no calorie sweetener, 40 grams
    EAS 100% whey protein, 30 grams
    Whey 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 large
    Almond extract, 5 grams
    Flaxseed, 12 grams
    Sliced almonds, 50 grams

Directions

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.

Rate This Recipe

Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Tasted great! - 6/18/08

    Was this review helpful?   yes  No


  • can you convert to cups and teaspoons please I really want to make this recipe. - 6/12/10

    Was this review helpful?   yes  No