Protein Pumpkin Flax Mini Loaves or Muffins |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe for sugar free, high protein, clean and healthy mini loaves or muffins. 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 |
Directions:
1. Preheat oven to 350°F.
2. Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
3. Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
4. In a separate bowl, combine egg whites and pumpkin.
5. Mix dry and wet ingredients together until blended.
6. Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
7. 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).
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