Recipe by huskerlayd
Wonderful low-carb, high-protein muffins. Spread peanut butter on the top before eating for extra flavor.
Top Review by Areesa73
These are not your usual cakey muffin consistancy. Yet, they are very, very moist and they have a great texture. I followed the recipe exactly, and I added the blueberries. Banana, peanut butter, blueberries and pumpkin sound like an odd combination, but it really worked together. I couldn't taste the pumpkin.
These don't rise, so fill your muffin cups to the top. This recipe makes a solid 12 muffins, filled to the top.
The only thing I would add, and I will be adding next time, is salt. I found them a bit bland, but nothing that a little salt won't cure. This is the only reason I gave them 4 stars. When I put butter on them, it seems to fill that salt void. I am not a big salt fan, but I felt these did need a little bit of it. I sprinkled one with salt, ate it, and that was the missing ingredient.
Give them a try. They are healthy, low in calories and surprisingly filling. I eat one, I don't crave another and it stays with me longer than a sugary muffin ever does. I can eat one of these without the worry that I have just eaten empty calories.
I will make these again.
- 1 1⁄2 cups oat bran
- 1 cup egg whites (from container) or 6 egg whites
- 1⁄2 cup canned pumpkin
- 1⁄2 cup applesauce
- 1 teaspoon cinnamon
- 2 tablespoons peanut butter (all-natural is best)
- 1 dash cinnamon
- 1 dash nutmeg
- 3 tablespoons honey (2 long squeezes)
- 1 banana, mashed
- 1 cup frozen blueberries (optional)
Directions See How It's Made
- Preheat oven to 375°F.
- Mix all ingredients together until well blended. If adding blueberries, add the at the very end so they don’t get too mashed up.) Pour into muffin tins.
- Bake at 375°F for 20 minutes.
- Let muffins cool on rack. Spread some peanut butter on them before eating. Store in refrigerator.