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High Protein Vanilla Pecan Crunch Muffins
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Cooking oil spray, preferably olive oil | |
1 cup | plain oatmeal, (quick oats, not instant) |
1 cup | skim milk |
4 | egg whites, (½ cup) |
3 tablespoons | canola oil, preferably organic, or macadamia nut oil |
1 tablespoon | vanilla extract |
2 scoops vanilla whey protein powder (²/3 cup) | |
1 cup | Splenda granulated or sugar |
½ cup | milled flaxseed |
¼ cup | whole wheat pastry flour or white whole wheat flour |
¼ teaspoon | salt |
½ teaspoon | ground cinnamon |
½ cup | chopped pecans |
1. Preheat the oven to 350F. Lightly coat a nonstick standard 12-well muffin tin with cooking spray.
2. In a medium microwave-safe bowl, combine oats and milk; stir to blend. Microwave 60 seconds; stir and allow to cool 5 minutes. Add egg whites, oil, and vanilla; whisk to blend.
3. In a large mixing bowl, combine the whey protein, Splenda, flaxseed, flour, baking powder, salt, and cinnamon; stir to blend.
4. Add the oatmeal mixture to the dry ingredients and stir just until uniformly moistened. Divide the batter evenly among the muffin wells. Sprinkle with the pecans. Use spoon handle to poke a few pecans into the batter. Bake 15 minutes. Allow to cool 5 minutes before removing from the tin. For best storage, freeze immediately in a plastic bag or individually wrapped in plastic. Microwave 20 to 25 seconds to reheat frozen muffins.
Per serving: 137 calories, 9 g total fat, 1 g saturated fat, 3 mg cholesterol, 1o total carbohydrate, 1 g dietary fiber, 8 g protein, 124 mg sodium.
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