OCCFan023
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3 Bananas
1 Cup Fat Free Cottage Cheese
4 Egg Whites
2 Cups Oatmeal
1 1/2 Cup Oat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
Cinnamon(To Taste)
Vanilla(To Taste)
* Preheat the oven to 400 degrees.
* Put 2 1/2" muffin tins in muffin pans. Makes 24 2 �" muffins.
* Put the three bananas, 1 cup cottage cheese, 4 egg whites, 1 tsp baking powder, � tsp baking soda, cinnamon, and vanilla in a bowl. Mix these ingredients until they are blended **.
* Mix in the 2 cups oatmeal and 1 1/2 cups oat flour. Stir all the ingredients until blended. The consistency of the batter should be gooey. It should not be too dry or too runny.
* Put about 2 TBSPs of the mix in each muffin tin.
* Place in oven and cook for 15 minutes or until the muffins are not gooey inside. The test if the muffins are done, poke on in the middle with a toothpick. If the toothpick is dry, they are done.
Calories: 73
Fat: 1
Carbs: 12
Protein: 4
Tasty Frosting
As you can see, these muffins lack protein. I discovered a delicious way to add some protein to these muffins by using protein powder. I use AST's vanilla VP2 (any should do). Here is what you do:
# Put 4 scoops of VP2 in a bowl.
# Add 4 packets of splenda for extra sweetness. This really makes it taste like frosting.
# Add 3 TBSP of water to the protein powder. This should make it nice and gooey. If it is still dry, add a little water. If you add too much water, the frosting will be too runny.
# Finally, simply spread the "frosting" over the tops of the muffins. You have now added 4 grams of protein, and plenty of taste, to each of the 24 muffins.
recipe I found that was made by Derek Charlebois
1 Cup Fat Free Cottage Cheese
4 Egg Whites
2 Cups Oatmeal
1 1/2 Cup Oat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
Cinnamon(To Taste)
Vanilla(To Taste)
* Preheat the oven to 400 degrees.
* Put 2 1/2" muffin tins in muffin pans. Makes 24 2 �" muffins.
* Put the three bananas, 1 cup cottage cheese, 4 egg whites, 1 tsp baking powder, � tsp baking soda, cinnamon, and vanilla in a bowl. Mix these ingredients until they are blended **.
* Mix in the 2 cups oatmeal and 1 1/2 cups oat flour. Stir all the ingredients until blended. The consistency of the batter should be gooey. It should not be too dry or too runny.
* Put about 2 TBSPs of the mix in each muffin tin.
* Place in oven and cook for 15 minutes or until the muffins are not gooey inside. The test if the muffins are done, poke on in the middle with a toothpick. If the toothpick is dry, they are done.
Calories: 73
Fat: 1
Carbs: 12
Protein: 4
Tasty Frosting
As you can see, these muffins lack protein. I discovered a delicious way to add some protein to these muffins by using protein powder. I use AST's vanilla VP2 (any should do). Here is what you do:
# Put 4 scoops of VP2 in a bowl.
# Add 4 packets of splenda for extra sweetness. This really makes it taste like frosting.
# Add 3 TBSP of water to the protein powder. This should make it nice and gooey. If it is still dry, add a little water. If you add too much water, the frosting will be too runny.
# Finally, simply spread the "frosting" over the tops of the muffins. You have now added 4 grams of protein, and plenty of taste, to each of the 24 muffins.
recipe I found that was made by Derek Charlebois
