High Protein Banana Oat Ricotta Muffins With Lsa Food

BANANA PROTEIN MUFFINS

Steps:

• Preheat oven to 350 F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
• Place the oats in the food processor and pulse until the oats are finely ground.
• Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth.
• Stir in the chocolate chips until evenly distributed. You may wish to reserve a few chocolate chips to poke into the top of each muffin.
• Divide batter equally among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool for several minutes before removing them from the tin.

LSA

Steps:

• Mix and grind everything together until fine, using a coffee grinder or a food processor.
• Store in a dark airtight glass jar in the refrigerator.
• This is delicious when eaten by itself with soy or rice milk as a breakfast cereal (especially good with soy milk, sliced banana and a sprinkling of cardamom).
• Try it sprinkled on another cereal, fruit, salad, etc.

HIGH PROTEIN BANANA MUFFINS

Steps:

• Preheat oven to 350°F Spray 12 muffin tins with cooking spray and dust with flour.
• Set aside.
• Combine flour, brown sugar, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, pecans, and raisins.
• Stir.
• Pour batter into prepared cups and top with oat & bran cereal. Bake until a tooth pick inserted into the middle comes out clean - about 30 - 35 minutes.
• Cool.