It’s recipe day! Per your requests, many, many requests actually! I will start with Debra’s Protein Muffins. My favorites are the Carrot Cake! These are very easy to make ahead then grab and go. I have been known to put a little natural peanut butter on top for added staying power. Have for either breakfast or a snack. Enjoy!
Carrot Cake
Protein Muffins Chocolate
Protein Muffins
Calories: 94 Calories:
96
Fats: 1.25gms Fats:
1.4gms
Carbs: 10gms Carbs:
12gms
Protein: 10gms Proteins: 10gms
Ingredients: Ingredients:
3/4 cup oat
flour 3/4 cup oat flour
3 scoops vanilla whey
protein 3 scoops
vanilla whey protein
½ tsp baking
soda ½ tsp baking soda
¼ tsp salt `¼ tsp salt
½ cup Truvia ½ cup
Truvia
2 tsp cinnamon 3 tbsp baking cocoa
1/8 tsp allspice 4 egg whites
1/8 tsp nutmeg 8 oz berry flavored baby food
4 egg whites 2 oz water
8oz baby food
carrots
2 oz water
Directions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients (oat flour, vanilla
whey powder, truvia, baking soda, salt, and cocoa or spices depending on which
recipe used) together in a large bowl.
3. Mix wet ingredients (egg whites, baby food,
and water) together in a medium sized bowl.
4. Add wet ingredients to dry ingredients and
mix together.
5. Line muffin tray with inserts, pour mixture into each
6. Bake 20-30 minutes.
Makes - 12 MuffinsCommit to get fit,
Debra
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