Choconana Pudding Muffins
Choconana Pudding Muffins
Ingredients:
- 1.5 cups regular oats
- 1/2 cup whole wheat flour
- 1 ZenSoy Chocolate Vanilla Swirl pudding cup
- 1/2 cup egg whites
- 3 tbsp. unsweetened vanilla almond milk
- 2 tbsp. Promise light buttery spread
- 1/4 cup dark brown sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 2 small mashed bananas
Directions:
Combine oats, flour, sugar, baking powder, cinnamon and salt in a large bowl. In a separate bowl, combine pudding, butter, almond milk, and egg whites. Blend with whisk. Add pudding mixture to dry mixture, stirring until blended. Fold in mashed bananas. Divide mixture evenly into a muffin pan sprayed with nonstick spray or lined with baking cups. Bake at 375* for 15-20 minutes (depending on size of muffin desired) or until a toothpick comes out clean.
I made six huge muffins out of the entire recipe, with each muffin coming out to 200 calories, with 4 grams of fiber and 7 grams of protein.
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YUM! Thanks for sharing this recipe!!! 🙂
[…] Choconana Pudding Muffins […]
[…] Choconana Pudding Muffins […]
I just made these muffins, and they’re quite good. Though, I used steel cut oatmeal, and would recommend against it, they don’t cook as thoroughly as the regular oats you have in the recipe.
Thanks for the recipe!
Lorne ~ Thanks for the feedback! I’m glad to know that you liked them even if the steel cut oats weren’t exactly what you were looking for. You rock 🙂
Let me just say that these muffins look absolutely superb! I will try these out.