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–+ servings

Low-Calorie, High-Protein Oat Fiber Muffin

QD
A low-calorie, shelf-stable oat-fiber muffin. I use it as a protein supplement.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 48.8 kcal

Ingredients
  

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

Sweet Flavoring

Savory Flavoring

  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 0.5 tsp chili powder (optional)
  • 7.5 g nutritional yeast (optional)

Instructions
 

  • 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).

Notes

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.

Nutrition

Serving: 1muffinCalories: 48.8kcalCarbohydrates: 5.8gProtein: 6.5gFat: 0.75gFiber: 5.4g
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