With the exception of the protein powder, this recipes is "clean". (I think) I was able to eliminate the Splenda by adding 3 very ripe bananas. I store over ripe bananas in the freezer for just this purpose. They keep almost indefinitely in there. Just pop them in the microwave for a couple of minutes and the mushy thawed banana will slide right out of the peel. It looks gross but mixed in a recipe it adds a mild banana flavor and sweetness.
This recipe also made a bunch more muffins than the last time. I think it was because the steel cut oats didn't absorb as much moisture. Hopefully that won't affect the end product. It says that the severing size is one muffin but I usually have 2 at a time for breakfast and one for a snack.
1 cups rolled oats (300cal, 6g fat, 54g carb, 10g prot)
2 cup steel cut oats (1200cal, 16g fat, 208g carb, 32g prot)
2 cup plain soy milk (200cal, 8g fat, 16g carb, 14g prot)
2 cups water
4 scoops Soy Protein powder Vanilla (520cal, 6g fat, 12g carb, 100g prot)
1 cup blueberries (60cal, 0g fat, 18g carb, 0g prot)
1 cup eggbeaters (120cal, 0g fat, 4g carb, 24g prot)
3 Tbsp ground flax seeds (90cal, 7.5g fat, 6g carb, 4.5g prot)
3 very ripe bananas, mashed (215cal, 1g fat, 55.5g carb, 3g prot)
Cinnamon, nutmeg or other spices of choice
1 tsp sea salt
Preheat oven to 350
In a large pan over medium heat, mix together all ingredient except blueberries. Bring to a simmer and cook for 5 minutes or until liquid begins to thicken, stirring constantly.
Remove from heat and fold in blueberries.
Spoon into 30 silicone muffin cups. Fill to the top as this will not rise. (If you use more or less muffin cups then use the recipe totals at the bottom to calculate cal, fat, etc per serving based on the number of servings you get from your pans.)
Bake for 40 minutes or until firm to the touch. (Depending on your oven this can take longer. These are very hard to over cook so don't stress about the time.)
If you use a metal muffin tin you should line them with papers or they will not come out very easily. After they have cooled enough to handle, turn them out of the silicone cups and allow to finish cooling. Once cool, store in the fridge for up to a week.
Recipe totals: 2705 cal, 44.5g fat, 373.5g carb, 187.5g prot
Serving size 1 muffins: 90 cal, 1.5g fat, 12.5g carb, 6.25g protNote: You can use regular milk and whey powder if you want. That will change the final numbers but not by much.