Chocolate Pumpkin Protein Muffin
I posted this over on the WLS, but thought some of you might be interested in this recipe. It is good! DH ate two and he is doing SBD loosely!
I just made this muffin. It is dense, moist and pretty darn good
Serving of 2: 210 cal, 23 gms prot; 23 carbs and 2 grams of fat. Credit goes to James on OH board
Keep them in refrig in tupperware for 4 to 5 days. Don't use muffin papers because even with canola spray the darn things stuck.
12 muffins (six muffins)
1 1/2 c. oatmeal (grind in a food processor) - (3/4 c.)
1/2 c. Splenda Brown Sugar Blend (1/4 c.)
4 Scoops Chocolate Whey Protein (2 scoops)
2 1/2 tsp baking powder (1 1/4 tsp)-original recipe called for 21/2 TBSP NO Way
2 TBSP pumpkin pie spice (1 TBSP)
Mix all the dry ingredients then add:
4 egg whites (2 egg whites), I just use one whole egg for half the recipe
1 c. canned pumpkin (1/2 c.), NOT PIE FILLING
1 c. skimmed milk (1/2 c.)
Suppose to make 12, but when I halved the recipe I got nine. Bake at 350 degrees for 25-30 minutes.
Would go great with Fage yogart.