Breakfast Oatmeal Protein Muffins

Submitted by MsTeechur

"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
• Ingredients: 7
• Yields: 4 muffins
• Serves: 1

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

1. Mix together dry ingredients.
2. Mash banana.
3. Add eggs to banana and beat slightly.
4. Add wet ingredients to dry and mix until it is all incorporated.
5. Pour into prepared muffin tins or baking cups.
6. Bake for 16 minutes at 350 degrees.