Protein Packed Egg Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes 6 Muffins Serving size is 1 muffin Ingredients:
18 egg whites |
1 cup of dried oats |
1 tsp of cinnamon |
1 tbsp of vanilla extract |
1 tsp sugar |
1/2 cup of fresh or frozen blueberries |
1 tbsp peanut butter |
1/2 medium banana |
Directions:
1. Preheat oven to 350F. In a blender or food processor, pour all ingredients except blueberries and blend for 30 seconds. Spray Pam on a muffin sheet that holds 6 equal servings. Once all ingredients are well blended, pour in blueberries. Make sure to quickly pour muffin mix into muffin sheet since the oatmeal tends to stick to the bottom of the blender. Bake in oven for 20-30 minutes, you may want to place muffins on another oven rack as mix tends to bake over and drip. Muffins will expand in oven and they eventually will shrink down to size once cooled. Please note, once you take muffins out of the oven you may want to seal tin foil around muffin sheet for a good 20 minutes while cooling to cook egg whites even more. Make sure that eggs are fully cooked before serving muffins. If they are not, you can always re-heat them on high in the microwave for a couple minutes until fully cooked! Enjoy this tasty quick and easy breakfast! Store muffins in the fridge sealed in tuber wear, can keep up to 5 days. Re-heat in microwave for 30 seconds and spread with peanut butter, have banana on the side.
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