Posted By Vicky on September 29, 2009

Whelp… this one was born from a silly mistake. My intention was to make Pumpkin Protein Muffins. It wasn’t until I had a few ingredients already in the mixing bowl that I realized I picked up a can of pumpkin pie filling vs. pure pumpkin puree. I’ve never in my life used canned pumpkin pie filling. It is too easy to make a healthier version of pumpkin anything using the 100% puree and some creativity. Nevertheless, I finally grabbed the wrong stuff. It’s easy to spot, once the lid is off. It looks like brown syrupy goo… not fluffy orange pumpkin goodness. Anyway… down the drain it went, and here is what I did instead.

Ingredients
1 small banana, mashed
1 cup old fashioned oats
1/2 c liquid egg substitute
1 scoop Nectar Chocolate Truffle protein powder
1 tbsp SF Da Vinci syrup, pumpkin pie spice flavored
1/2 c flax, ground
1/3 c mini chocolate chips

Directions

• Mash banana in medium sized bowl.
• Add oatmeal, egg substitute, protein powder, syrup, and flax. Mix until consistent. Stir in chips.
• Using cookie dough scoop, distribute evenly accross non-stick spray coated standard sized 12-muffin tin.
• Bake at 350 for 10 minutes.

Nutritional Info
Makes 12 muffins. Serving = 1 muffin. Calories 88.9, Total Fat 3.5g, Saturated Fat .9g, Cholesterol .9mg, Sodium 36mg, Potassium 99.4, Carbs 10.9g, Fiber 2.5g, Sugars 3.9g, Protein 5.1g

Banana Bites

It made some kind of cross between a muffin and a cookie.  Kind of a macaroon consistency.  Very dense and very filling.  I like that I was able to get flax into one more recipe.  It’s proven its worth in our household. I reckon you could use any number of protein powder and SF syrup flavor combinations to suit your tastes.

Find this recipe in my SparkRecipes recipe box.

Categories: General, Protein Recipes, Recipes
Tags: Dessert, Flax, Low Sugar, Protein, Snacks, Under 15 Carbs