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Latest Recipe

Print Recipe

Oatmeal Muffins with Peanut Butter

diabetic friendly, high protein, heart healthy, kidney friendly, high fiber, comfort food, 200 calories or less, kid friendly, good source of calcium

Course

Breakfasts, Snacks

Cuisine

Healthy Diabetic, Heart Healthy

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

Dry Ingredients:

• 1 cup whole wheat flour
• ¼ cup All Purpose flour
• 1 cup old fashioned oats
• 2 scoops Cornerstone Protein Shake (Vanilla or Chocolate)
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp baking powder
• ¼ cup Peanut Butter Powder
• ½ tsp cinnamon

Wet ingredients:

• 2 eggs
• 2 egg whites
• 1 Tbsp oil
• 1 cup plain nonfat Greek yogurt
• 1 cup unsweetened apple sauce
• ½ cup packed brown sugar

(Optional) Sprinkle on top:

• Chocolate Chips
• Sliced Strawberries; or
• blueberries

Course Breakfasts, Snacks Cuisine Healthy Diabetic, Heart Healthy Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients Dry Ingredients: 1 cup whole wheat flour ¼ cup All Purpose flour 1 cup old fashioned oats 2 scoops Cornerstone Protein Shake (Vanilla or Chocolate) ½ tsp baking soda ¼ tsp salt 1 tsp baking powder ¼ cup Peanut Butter Powder ½ tsp cinnamon Wet ingredients: 2 eggs 2 egg whites 1 Tbsp oil 1 cup plain nonfat Greek yogurt 1 cup unsweetened apple sauce ½ cup packed brown sugar (Optional) Sprinkle on top: Chocolate Chips Sliced Strawberries; or blueberries

Instructions

1. Preheat oven 350 degrees Fahrenheit
2. Mix dry ingredients in a medium bowl and set aside (flour, oats, protein powder, peanut butter powder, baking soda, baking powder, cinnamon, salt)
3. Whisk wet ingredients in a large bowl until smooth (eggs, oil, Greek yogurt, applesauce, and brown sugar)
4. Add ½ of the dry ingredients into the large bowl with wet ingredients, mix well, then add remaining ½ and mix until combined (do not over mix)
5. Spoon mixture into muffin pan
6. Add optional fruit toppings or a few chocolate chips on top.
7. Bake for 20 minutes
8. Enjoy!
9. Note: Muffins can be refrigerated for 4 days in airtight container or frozen for 3 months in freezer bags

Recipe Notes

Nutrition Facts:
Serves: 12
1 serving = 1 muffin
Calories: 161
Fat: 4g
Saturated fat: 1g
Sodium: 170mg
Potassium: 115mg
Carbohydrate: 27g
Fiber: 3g
Total sugars: 11g
Protein: 9g
Choices/Exchanges: 1 starch, 1 dairy, 1 fat

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