Breakfast Oatmeal Protein Muffins Food
BAKED OATMEAL PROTEIN MUFFINS RECIPE
Steps:
- Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
- In a large bowl, mix together the oats, baking powder, and protein powder.
- Add the milk, eggs and maple syrup and still until combined.
- Divide the oat mixture evenly among the cups of the muffin tin.
- Bake for 20-25 minutes until the tops of the muffins are golden brown.
- Cool in the pan for 5 minutes, then use a thin knife or spatula to remove the muffins from the pan
- Top with fruit and serve, with additional maple syrup if desired.
Nutrition Facts : Calories 138 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 41 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
OATMEAL BREAKFAST MUFFINS
Lots of wholesome flavor are in these oatmeal breakfast muffins.
Provided by Ellen
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray.
- Combine oatmeal and milk in a large bowl and set aside.
- Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl.
- Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 31.6 g, Fat 7 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 151.6 mg, Sugar 17.3 g
BREAKFAST OATMEAL PROTEIN MUFFINS
These are a quick, healthy breakfast muffin that are high in protein, low in fat, and will fill you up well into lunch time! I make them for breakfast almost every morning and they hold me well until after noon (breakfast is at 6:00). I eat the entire batch for myself, but you can certainly share! If you decide to hold them over, keep them in the fridge and re-heat carefully due to the eggs so they don't get rubbery. You can add fruit, nuts, different spices, etc. to change them up. I pre-measure all the dry ingredients into zip-bags on the weekend and then I just have to add that to wet ingredients in the morning to make prep even faster.
Provided by MsTeechur
Categories Breakfast
Time 26m
Yield 4 muffins, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Mash banana.
- Add eggs to banana and beat slightly.
- Add wet ingredients to dry and mix until it is all incorporated.
- Pour into prepared muffin tins or baking cups.
- Bake for 16 minutes at 350 degrees.
Nutrition Facts : Calories 314.7, Fat 7.8, SaturatedFat 2.1, Cholesterol 186, Sodium 1597.6, Carbohydrate 42.3, Fiber 5.8, Sugar 8.3, Protein 19.5
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