Being in contest prep means a big “no-no” to all of my favorite treats. I have to be super strict with what I am putting in my body. I am constantly playing with new “healthier version” recipes in my kitchen. Some end up in the trash and others, like this one, end up in my belly.
1 cup oats
1/2 cup whey protein powder (I used Labrada’s Vanilla Ice Cream Carb Watchers protein)
2 tsp cinnamon
1/2 tsp baking powder
3/4 cup fat free ricotta cheese
1 egg white
1/4 cup unsweetened almond milk or for those of you in TX- Mootopia from HEB
1 handful of washed, fresh blueberries
1 medium apple, diced
Preheat oven to 350. Mix all ingredients in a bowl. Scoop mixture into silicon muffin liners that have been placed in a regular muffin pan. (no oil makes the mixture stick to the paper). Place in the oven and cook for 30 to 35 minutes, or until browned.
Depending on what protein powder you choose to use and what type of milk, these muffins range from 90-110 cals each, 10-15 grams of protein per muffin and could possibly be fat free if you use fat free milk. (I did and they are very CIN-ful!!)