Protein Pumpkin Flax Mini Loaves or Muffins – Low Fat

Ingredients: 1 cup dry oats (I used toasted not quick cooking) 8 scoops vanilla protein powder (4 servings worth) 8 tablespoons flax seed meal 2 teaspoons baking powder 2 teaspoons cinnamon 2 cups egg whites or 2 cups egg substitute 1 (15 ounce) can pumpkin 1⁄2 teaspoon stevia (or 1/2 tsp Splenda) 1⁄2 banana 1⁄2 cup crushed pineapple in juice Instructions: Preheat oven to 350°F. Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour. Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda. In a separate bowl, combine egg whites and pumpkin. Mix dry and wet ingredients together until blended. Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins. Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly). Read More

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