Banana Date Oatmeal Cookie-Muffins

Ingredients

1 Ripe Banana
3 Dates
1 cup Oats
1/4 cup Brown Sugar (unpacked)
1 Egg White (make it vegan with 1 TBSP ground flaxseed and 3 TBSP water)
1/2 TSP Baking Soda
1 Scoop of Whey Crisps

Directions

Preheat oven to 350F. Mash banana well in a medium mixing bowl. Chop up dates well or put in a blender. Add to banana mash and mix well. Next, add the dry ingredients and mix well. Feel free to add some walnuts, raisins or chia seeds. I chose to be a minimalist for this one. Spoon mixture onto a greased cookie sheet or into mini muffin pans like I did.This recipe made 10 mini muffins but I think it would make more cookies.Place in the oven and bake for 10-12 minutes or until desired. I like mine barely done.

Adapted from recipes from: http://sarahfit.com/recipes/

Blueberry-Banana Muffins With Crumb Topping

Ingredients

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. (aluminum-free*) baking soda
2 1/2 cups (organic*) flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup (additive-free*) brown sugar
4 Tbsp. (additive-free*) nondairy margarine
1 Scoop of Whey Crisps

Directions

Preheat the oven to 350°F. In a medium bowl, mash the bananas with the oil and sugar and mix well. In a small bowl, sift together the salt, baking soda, and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.Pour the batter into a lined muffin pan. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

Adapted from recipes from: http://sarahfit.com/recipes/

Baked Oatmeal Banana Bites Recipe – Vegan & Gluten Free Too!

Ingredients

1 Ripe Banana Mashed
1/2 cup Dry Oats
1/4 cup Brown Sugar
1/4 cup NuNaturals Stevia Baking Blend (you can use white sugar)
1 tsp of Cinnamon
1 tsp of Vanilla Extract
1/2 tsp of Baking Soda
Optional 1/2 tbsp Slivered Almonds, Flax or Chia Seeds
1 Scoop of Whey Crisps

Directions

First, mash the banana with a fork. Next, add the rest of the dry ingredients. Next, mix it all together. You will not need any extra liquid but if you feel like you need it, add some water or unsweetened vanilla almond milk. I didn’t need any for my batch. Now, preheat the oven to 375F. Let the oats soak up some liquid. The longer the better but I only let mine sit for about 20 minutes. You can use muffin liners for easy clean up or not, I did not since I have mini muffin pans. You should have enough batter. Bake in the oven for 15 minutes and let cool. Time to enjoy! You can add chocolate chips and omit the cinnamon or add raisins or other dried fruit if you like.

Adapted from recipes from: http://sarahfit.com/recipes/

SarahFit Banana Date Oatmeal Cookie-Muffins

Ingredients

1 Ripe Banana
3 Dates
1 cup Oats
1/4 cup Brown Sugar (unpacked)
1 Egg White (make it vegan with 1 TBSP ground flaxseed and 3 TBSP water)
1/2 TSP Baking Soda
1 Scoop of Whey Crisps

Directions

Preheat oven to 350F. Mash banana well in a medium mixing bowl. Chop up dates well or put in a blender. Add to banana mash and mix well.Next, add the dry ingredients and mix well. Feel free to add some walnuts, raisins or chia seeds. I chose to be a minimalist for this one. Spoon mixture onto a greased cookie sheet or into mini muffin pans like I did. This recipe made 10 mini muffins but I think it would make more cookies. Place in the oven and bake for 10-12 minutes or until desired. I like mine barely done.

Adapted from recipes from: http://sarahfit.com/recipes/

Cranberry Orange Muffins

Ingredients

1¾ cup Cake Flour
⅓ cup Whey Crisps, natural ½ cup Splenda®, granular
2 tsp Baking Powder
¼ tsp Salt
¾ cup Skim Milk
½ cup Orange Juice
1 Egg
½ cup Vegetable Oil
1 cup Sweetened Dried Cranberries

Directions

1. Stir together cake flour, Whey Crisps, Splenda, baking powder and salt.

2. In a separate bowl, combine skim milk, orange juice, egg and oil. Add to dry ingredients.

3. Mix until dry ingredients are just moistened.

4. Add cranberries and stir until combined.

5. Spoon into greased muffin tins, filling about ⅔-¾ full.

6. Bake at 400°F for 18-20 minutes.

Low Fat Protein Bran Muffins

Ingredients

2 cup All Bran Cereal
1¼ cup Skim Milk
½ cup Splenda®, granular
1 cup Flour
⅔ cup Whey Crisps, natural unflavored
1½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon
1 Egg
⅔ cup Ripe Banana, mashed
2 Tbsp Vegetable Oil

Directions

1. Combine cereal, skim milk and Splenda in a separate bowl. Let stand 5 minutes.

2. Mix flour, Whey Crisps, baking powder, baking soda and cinnamon in medium sized bowl. Set aside.

3. Add egg, banana and vegetable oil to cereal mixture and combine.

4. Add cereal mixture to flour mixture. Stir until moistened.

5. Spoon into 12 greased muffin tins.

6. Bake 18 minutes at 400°F.

Pumpkin Protein Muffins

Ingredients

1 cup Whole Wheat Flour
½ cup Whey Crisps, natural ½ cup Splenda®, granular
2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
¾ tsp Salt
1 cup Pumpkin, canned
1 cup Applesauce, unsweetened
¼ cup Water
2 Eggs
¼ cup Vegetable Oil
½ cup Walnuts, chopped

Directions

1. Mix together whole wheat flour, BiPro, Splenda, baking powder, cinnamon, nutmeg and salt. Set aside.

2. Combine pumpkin, applesauce, water, eggs and oil. Mix together well.

3. Add to dry ingredients and stir together.

4. Stir in walnuts.

5. Divide batter into 12 greased muffin cups.

6. Bake at 350 for 22 minutes.

Strawberry Oat Muffins

Ingredients

1 cup Quick Oats
1 cup Skim Milk
¾ cup All Purpose Flour
⅓ cup Whey Crisps, natural
1½ tsp Baking Powder
½ tsp Cinnamon
½ tsp Salt
1 Egg
¾ cup Brown Sugar
¼ cup Canola Oil
1 tsp Vanilla
1 cup Strawberries, sliced

Directions

1. Combine oats and milk and let sit 5 minutes.

2. In a separate bowl, mix together flour, Whey Crisps, baking powder, cinnamon and salt. Set aside.

3. In a large bowl, beat together egg, brown sugar, oil and vanilla. Blend in oat mixture.

4. Stir in flour mixture until just moistened.

5. Fold in strawberries.

6. Divide batter into 12 greased muffin cups.

7. Bake at 375°F for 15-20 minutes.

Pumpkin Cranberry Muffins

Ingredients:
Makes 16 muffins
1/3 c vegetable oil
¾ c brown sugar, packed
¼ c fat free milk
¾ c whey crisps
2 large eggs
1 (15 oz) can pumpkin puree
1 c flour
1 c whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 t cinnamon
½ t ginger
¼ t salt
½ c dried cranberries
Chopped pecans (optional)

Directions:
Preheat oven to 375. Coat a 12 cup muffin pan with vegetable oil spray or paper liners.

In a large bowl, combine the oil, brown sugar, milk and whey.

Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin.

Add the flours, baking powder, baking soda, salt and spices.

Mix just until combined.

Gently fold in the dried cranberries. Spoon the batter into the prepared muffin tins.

Sprinkle the tops with cinnamon, and if desired, chopped pecans. Bake until lightly browned, about 20 minutes.

Per muffin: 180 calories, 7 g protein, 27 g carbohydrates, 2 g fiber, 6 g fat, 0.5 g saturated fat, 180 mg sodium.

High Protein Chocolate Coconut Treat

Ingredients:
1 cup oatmeal
1/2 cup almond meal
1/2 cup unsweetened coconut
3 scoops chocolate whey crisps
1/2 cup sweetener of choice
1/4 cup dark chocolate chips or chunks
1/2 tsp baking soda
1/4 tsp salt
1/2 cup or 1 container of pear sauce
1 tsp pure vanilla extract
4 egg whites
1/4 cup water

Directions:
Preheat oven to 350

Mix dry ingredients in a large bowl

Mix wet ingredients in a small bowl

Add wet ingredients to dry ingredients and mix well

Cook for 13 minutes and enjoy!

Watch the video to learn how to make them: Click Here