I made these muffins last night and to my surprise they were AWESOME. For those of you who know me, you should be very shocked that I actually baked something. Let's just say that I am a personal trainer and my mad skills belong in a gym, not the kitchen. But hey - I try.
These muffins are super easy - easy to make, easy to grab and go and easy to eat. They are not crumbly and dry like most gluten free muffins that I've had. The banana makes them moist and adds a little sweetness. So, needless to say, these are my new favorite on the go food.
1 1/2 large ripe bananas
1/2 cup no sugar added applesauce
4 egg white or 3/4 c. egg white substitute
1/2 c. Plain Fat Free Greek Yogurt
1 t. gluten free vanilla extract
1 c. gluten free oats
2 c. gluten free oat flour
1 t. baking soda
1 t. baking powder
3 T. Whey Isolate (I used Your Whey) or 1/2 scoop Vanilla Protein Powder
1/3 c. 70% or higher dark chocolate chips
Preheat oven to 375 degrees. Mash bananas and mix with applesauce, egg whites, yogurt and vanilla. Add in oats, oat flour, baking soda, baking powder, protein and chips. Blend well - mixture will be gooey and not runny. Please 2 heaping spoons into each muffin tin. Bake for 15-20 minutes or until toothpick comes out clean.
Serving Size: 1 muffin Total Servings: 12
Per Muffin: 170 calories, 3.5 g. fat, 26 g. carbs, 9 g protein, 6 g. sugar