This recipe’s the answer to your prayers; it’s fast, simple, and completely fat-free.
I love this for a perfect post-workout snack!
1.5 cup oat bran
6 egg whites
.5 cup canned pumpkin
.5 cup applesauce
1 tsp of cinnamon
cap-full of vanilla extract
1 scoop vanilla protein powder
1 cup of granular Splenda
1 banana, mashed
1.5 cup frozen blueberries
Preheat oven to 375 degrees, and prepare a muffin tin by spraying it with Pam.
Combine applesauce, egg whites, pumpkin, banana, and vanilla extract in a bowl, mix well with a blender. Combine the dry ingredients in a separate bowl gently (don’t crush the blueberries!). Once both mixtures are thoroughly combined, add the dry ingredients to the wet gradually.
Once incorporated, pour batter into the prepared muffin tin. Bake for 17-20 minutes at 375 degrees (or until toothpick comes out clean).
Recipe makes 12 high protein, fat-free muffins.
Nutrition Information Per Muffin: