Healthy High Protein Low Fat Sugar Free Muffins
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
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
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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.
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.
Member Ratings For This Recipe
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JOEOSKI
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SPARKLE046