Marshmallow Protein Muffins
Calories 140 (13% from fat)
Fat 2 gram
Saturated Fat 0.7 gram
Trans Fat 0 gram
Chol. 17 mg.
Sodium 194 mg.
Carb. 18 gram
Fiber 2 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 12.5 gram
Ingredients
1 large banana (7.5 oz.)
1 cup rolled oats
1 tsp. vanilla
1/4 tsp. almond extract
2/3 cup protein powder
(We used Ryse Jet-Puffed Marshmallow Flavor Loaded Protein.)
1 tsp. baking powder
3/4 cup fat free milk
(Jumbo Baking Cups or Cupcake Liners.)
The key to this recipe is using the Ryse Marshmallow-flavored protein mix. We ordered it from Amazon and liked it so much that we'll be using it in other recipes in the future.
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly coat 6 jumbo baking cups (cupcake liners) with buttery spray. Place them in a 6-cup muffin tin.
3. Put all the ingredients into a blender and mix until smooth, about 1 minute.
4. Divide the mixture between the 6 cupcake liners. Then, put them in the oven to bake for 12-15 minutes. DON'T OVERCOOK. They're done when a toothpick inserted into the center of a muffin comes out clean.
5. You can store them in the refrigerator for up to 4 days or freeze them for reheating up to 3 months. Keep them in an airtight container.
Yield: 6 Servings
You can freeze individual servings of for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each muffin for approximately 45-60 seconds. You can also leave it out at room temperature and it will be ready to eat in about an hour.
