Ingredients
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1 cup dry oats (I used toasted not quick cooking)
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8 scoops vanilla protein powder (4 servings worth)
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8 tablespoons flax seed meal
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2 teaspoons baking powder
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2 teaspoons cinnamon
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2 cups egg whites or 2 cups egg substitute
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1 (15 ounce) can pumpkin
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1/2 teaspoon stevia (or 1/2 tsp Splenda)
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1/2 cup crushed pineapple in juice
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1/2 banana
Instructions
- Preheat oven to 350°F.
- Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
- Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
- In a separate bowl, combine egg whites and pumpkin.
- Mix dry and wet ingredients together until blended.
- Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
- Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).