Banana and Pumpkin/Sweetpotato Whey Protein Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
48 g (1/2 cup) of vanilla whey |
50 g (1/4 cup) of pumpkin puree or cooked sweet potato |
180 g (3/4 cup) of liquid egg whites |
60 g (1/4 cup) of low-fat cottage cheese or greek yogurt |
40 g (1/2 cup) of rolled oats or quinoa flakes or ground almonds |
18 g (1/4 cup) of coconut flour |
100 g (1 medium) banana |
Directions:
1. Blended together and baked at ~ 340 F (170 C) into 10 muffin cases for 30 minutes (pay attention to NOT OVERCOOK THEM because, if you do, the whey can turn against you and dry up the whole bunch. To avoid overcooking them, keep stabbing them with a knife and, at soon as the knife comes out clean, take them out
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