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 meal2 teaspoons baking powder2 teaspoons cinnamon2 cups egg whites or 2 cups egg substitute1 (15 ounce) can pumpkin1⁄2 teaspoon stevia (or 1/2 tsp Splenda)1⁄2 banana1⁄2 cup crushed pineapple in juiceInstructions:Preheat oven to 350°F.Use a food…

Protein Pumpkin Flax Mini Loaves or Muffins – Low Fat

recipe image

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:

  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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