Low-Calorie, High-Protein Oat Fiber Muffin
QD
A low-calorie, shelf-stable oat-fiber muffin. I use it as a protein supplement.
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Servings 12 muffins
Calories 48.8 kcal
Base
- 72 g oat fiber
- 40 g whey protein isolate
- 1 tsp salt
- 1 tbsp glucomannan
- 1.5 tsp baking powder
- 2 packets knox gelatin (or 14 g vital wheat gluten)
- 2 large eggs
- 264 g egg whites
- 90 g water
Savory Flavoring
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 0.5 tsp chili powder (optional)
- 7.5 g nutritional yeast (optional)
Preheat oven to 350 °F.
Whisk together wet and dry ingredients in separate bowls, then combine and mix until fully incorporated.
Transfer to parchment-lined muffin pans (8-12 muffins) and bake for 18 min. Cool completely before eating. Can be stored in a sealed container for at least 4 days (haven’t tried longer).
Net carbohydrates: 0.4 g/muffin
Nutritional information calculated per muffin for a 12 muffin batch with gelatin by adding up macros of the individual ingredients.
Serving: 1muffinCalories: 48.8kcalCarbohydrates: 5.8gProtein: 6.5gFat: 0.75gFiber: 5.4g