Breakfast Oatmeal Protein Muffins
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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.
- Ready In:
- 26mins
- Serves:
- Yields:
- Units:
ingredients
- 1⁄2 cup rolled oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄2 banana, mashed
- 1 pinch salt
- 2 egg whites
- 1 egg
directions
- 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.
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RECIPE MADE WITH LOVE BY
@MsTeechur
Contributor
@MsTeechur
Contributor
"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."
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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.
