I believe I finally perfected my quest to make a delicious yet nutritious alternative to regular muffins. These babies have peanut butter, vanilla protein, and best of all no flour – it sounds almost too good to be true. But guess what? It isn’t! I studied several different recipes, substituted, switched things around, and I believe after 3 attempts, I have perfected it. Here is what you need:
1/2 cup - Egg whites
1/2 cup - Natural peanut butter
1/2 cup - Low fat and sodium Cottage cheese
1/2 cup - Unsweetened/Natural Applesauce
2 cups - Old fashioned oats
1 scoop - Vanilla Protein powder
15 packs of Stevia or any choice of sugar substitute (or ½ cup)
1 TSP - Baking powder
1/2 TSP - Baking soda
1/2 cup - Unsweetened Vanilla Almond Milk
Optional: Sprinkle ground cinnamon to the top of each muffin
Directions:
*Preheat oven to 350 degrees.
*Spray 12 muffin pan completely with non-stick spray or use muffin liners
*Blend all ingredients in a blender
NOTE: While using my blender, I like to put in a few of my liquid ingredients, half of my oats, the rest of my liquid ingredients and powders, then the rest of my oats. If you put all of your oats in at once it can make the batter a little more difficult to blend.
NOTE: If you are not able to find natural peanut butter that has the oils in it, I would recommend heating your peanut butter for 10-15 seconds prior to adding it to the the batter so it blends more smoothly.
*Fill batter to the top
*Bake for 16-17 minutes
Estimated Nutrition information per muffin (varies based on portions and brands used):
100 calories
4g of fat
2g of fiber
2g of sugar
8g of protein
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