Oatmeal Banana Muffins (C3)

Oatmeal Banana Muffins (C3)

Recipe Author: Simmie Sinow

This is for the banana lovers out there (like me!!!)!

2 scoops vanilla whey protein powder
¾ cup whole wheat flour
1 ¾ cups uncooked oats
4 Tbsp Stevia Extract (see note below)
1 ounce Sugar-free jello pudding mix: banana crème flavor (see note below)
2 cups unsweetened applesauce
2  eggs
2 tsp cinnamon
2 tsp vanilla
1 tsp baking powder
1 Tbsp olive oil

Combine all ingredients, put well greased muffin tins (using paper cups for cupcakes tends to make them hard to separate from the cupcake paper) amd bake in a 350 oven for 25 minutes.

12 muffins

To make BARS:
These can also be made into bars in a 6x9 baking pan. Bake 20-25 minutes. Be sure and spray baking pan with Pam spray to prevent sticking. These make good sized bars and with the addition of the oil, they are very moist. Be sure to refrigerate or freeze.

Nutritional information:

Per Muffin for a 12-muffin batch:
137 calories
1.6 grams fat
3.5 grams protein
8.5 grams carbs (which is ½ natural starch on the 17DD)

For the 17 Day Diet:
½ natural starch
½ fruit
1/3 fat

Notes:

Stevia:
The Stevia I use is Stevia Extract from Trader Joes and measures 1/3 teaspoon Stevia being equal to 1 teaspoon of sugar.  In this recipe, I’d cut down the amount already and will probably cut it down further the next time I make them as the pudding powder has sweetener in it as well.

Sugar-free Jello pudding mix, banana crème flavored:
I used 1 ounce of this (1/2 of a small package) and while it is not too sweet, I believe that cutting this down to maybe ½ ounce may work just as well.  Remember when using this, that it will thicken your batter up; if your batter is too thick, add either a little more oil or add some more applesauce.

Storage:
These do need to be refrigerated.  In C2 since you’d only eat them every other day, consider freezing them and defrosting them overnight and microwaving them to warm them up in the morning.

Using real bananas:
I am in the process of figuring out how many real bananas to use in this recipe to replace the sugar-free jello powder, as that would be a better choice for us from a health standpoint.  It would obviously add considerable calories and carbs/sugars to the recipe.  I will post that information as a new recipe when I have that all figured out.