CINNAMON STREUSEL PROTEIN MUFFINS

Want a better way to enjoy your coffee in the morning? Or how would you like to sit and read your newspaper while enjoy a yummy muffin without feeling guilty? Well, now you can....with my Cinnamon Streusel Protein Muffins.



CINNAMON STREUSEL PROTEIN MUFFINS
Servings: 12
Prep Time: 5 minutes
Bake Time: 10 to 12 minutes
Bake Temp: 350 degrees

Muffin Ingredients
1 cup old-fashioned oats
4 scoops Dymatize Elite Gourmet Protein Vanilla Whey
1 tsp baking powder
1 tsp cinnamon
2 TBS sugar-free Torani Brown Sugar & Cinnamon Syrup
2 TBS egg whites
3 TBS Splenda
1/2 cup all-natural sugar-free applesauce
1/2 cup Fage 0% Total Plain Greek Yogurt
15 Cinnamon Danish Swirl Capella Drops

Topping Ingredients
2 TBS Splenda Brown Sugar
Spray Butter
Cinnamon, sprinkled

Directions
1. Preheat oven to 350 degrees. Lightly spray muffin tin with olive oil.

2. In a large mixing bowl, mix all of your muffin ingredients together. Using a spoon, pour muffin mixture into muffin tin. Makes 12 muffins. Place muffins in oven and bake for 9 to 10 minutes.

3. Pull muffins out. Spray each muffin with spray butter. Sprinkle Splenda brown sugar and cinnamon on top of muffins. Place back into oven for 2 minutes. Remove from oven and let cool. Enjoy!



Stephanie's Tip:
These muffins are heavy and will fill you up fast. These are perfect for an on the go breakfast or snack. I think they taste great, but I prefer them completely cooled off. They tasted better that way, once the flavors were locked in after cooling them down.

Nutrition Facts {1 muffin}
Calories: 84
Fat: 1g
Carbs: 9g
Protein: 10g
Fiber: 10g
Sugar: 3g

PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN {Single Serving}

I found a recipe online that was for a wheat bran muffin that you cook in a mug. What? I can cook a muffin in the microwave? I was thoroughly intrigued and thought to myself, how can I turn this wheat bran {carb-loaded} muffin into a healthy protein muffin? So, I started tinkering around on my own and came up with my very own pumpkin chocolate chip protein muffin. I was so excited how well it turned out, that I'm also making a banana bread muffin and an almond poppy seed muffin too. My options are endless and I'm going to keep plugging away my ingredients to make new protein muffin recipes to share with all of you. But, for now...enjoy my pumpkin chocolate chip muffins.



PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN
Servings: 1
Prep Time: 2 minutes
Cook Time: 1 minute

Ingredients
2 TBS pumpkin puree
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
2 TBS old-fashioned oats
1 tsp egg whites
1/4 tsp baking powder
1/4 tsp cinnamon
1 TBS fat-free cottage cheese
1 tsp Torani sugar-free pumpkin pie or vanilla syrup
1 Stevia packet
1 tsp chocolate chips {I prefer dark chocolate}

Directions
In a small bowl, mix all of your ingredients together. Lightly spray a mug or ramekin with Pam olive oil. Pour muffin mix into mug. Place in microwave on HIGH for 1 minute.



Stephanie's Tips
If you like your muffins a little gooey, then cook for 45 to 50 seconds. If you prefer your muffin more dry, cook for 70 seconds. I also use a little spray butter on top when I eat my muffin. Also too, if you want to make more than 1 serving, just use a larger microwavable bowl and however many extra servings you do, just add one extra minute to each serving.

Nutrition Facts {1 Muffin}
Calories: 147
Fat: 3g
Carbs: 16g
Protein: 15g
Fiber: 3g
Sugar: 4.5g

OATMEAL CHOCOLATE CHIP PROTEIN COOKIES

I love oatmeal. I love homemade chocolate chip cookies. I love protein. Put all of those together and what do you got? Homemade oatmeal chocolate chip protein cookies of course! Ha ha! After many failed attempts and over 12 batches of cookies, I believe I have found the perfect harmony of ingredients to make my cookies. They're soft, almost cake like and so yummy fresh out of the oven. Even my kiddo's like them. And if you must know my kids are super picky eaters. So, if they like them, then they must be good!



OATMEAL CHOCOLATE CHIP PROTEIN COOKIES
Servings: 15 cookies
Preheat Oven: 350 degrees
Prep Time: 6 minutes
Cook Time: 15 Minutes

Ingredients
1 1/2 cups old-fashioned oats
2 scoops Dymatize Elite Gourmet Protein Vanilla Whey
3 egg whites
1/2 cup low-fat 2% Milk cottage cheese, blended
1/4 tsp baking powder
1/2 tsp baking soda
1 TBS sugar-free fat-free Jello Vanilla pudding powder
4 TBS Splenda
2 TBS Splenda Brown Sugar
1/8 tsp sea salt
1/2 tsp vanilla extract
1/4 tsp butter extract
1/4 cup milk chocolate chips

Directions
1. First you'll want to get your blender or food processor out and blend your cottage cheese till it's smooth and creamy. No chunks! Then mix all of your ingredients in a medium size mixing bowl. Stir till mixed completely together. Your mixture should look almost sticky. That's what you want!

2. Using a cookie sheet, place a large piece of parchment paper on pan and spray lightly with Pam Olive oil. Since I don't use butter or oil in the recipe, your cookies will have a tendency to stick to the pan. I found using parchment paper a big help with the situation.

3. Using a spoon, drop cookie dough onto cookie sheet. This recipe makes 15 cookies. Bake at 350 degrees for 15 minutes. Remove from oven and let them sit for about 5 minutes on cookie sheet to finish cooking the bottoms.



Stephanie's Tip
To make sure your cookies don't dry out, place them in an airtight container so that they keep their moisture.

Nutrition Facts {1 cookie}:
Calories: 83
Fat: 2g
Carbs: 11g
Protein: 6g
Fiber: 1g
Sugar: 3.5g

TART KEY LIME PIE CUSTARD

I was craving something sweet today. Hmmm....what should I do to kick my sweet tooth. But, I'm also craving something sour. Think! Think! Think! Ah ha! Key Lime Pie sounds really good right about now.



TART KEY LIME PIE CUSTARD
Servings: 1

Ingredients
1/2 cup Fage Total-0% Plain Greek Yogurt
1 TBS Torani Sugar-Free Lime Syrup
1 Sweet n' Low packet
10 drops Capella Graham Cracker
1/2 Lime, Fresh

Directions
Mix your yogurt, lime syrup, sweet n' low and graham cracker drops together. Then squeeze the juice from 1/2 lime and stir in well. Grate lime zest from your 1/2 lime on top of custard and *enjoy*

Nutrition Facts
Calories: 65
Fat: 0g
Carbs: 6g
Protein: 11.5g
Fiber: 0g
Sugar: 9g

JAMIE EASON'S VANILLA ICE CREAM

A friend of mine found this recipe online that is from Jamie Eason. It's a yummy low calorie and low carb vanilla ice cream recipe.

I love making this recipe with my kids! They get a kick out of shaking the bag and they can't wait to see the ice cream they made. Not only is this fun for the kids, but it's healthy for them too! And on top of that, it's a great arm workout. Ha ha! No joke!



JAMIE EASON'S VANILLA ICE CREAM
Servings: 1
Time to make: 15 minutes

Ingredients
1 cup unsweetened vanilla almond milk
1 tsp vanilla extract
2 TBS Splenda
2 TBS rock salt
Ice
2 lg Ziplock bags
2 Ziplock sandwich bags

Directions
1. Put one large Ziplock bag inside the other and fill with ice about half way. Pour rock salt on top of ice. I like to double my bags in case one has a small hole or it gets punctured while you're tossing it around.

2. Put one small Ziplock sandwich bag inside the other and pour your almond milk, splenda, and vanilla inside. Seal both bags tightly and place into large Ziplock bags. Seal both large Ziplock bags tightly and ~S~H~A~K~E~!



3. The more you shake the thicker the ice cream. You'll shake the bag for about 10 to 15 minutes, depending on how thick you want your ice cream. It does make your hands freezing cold, so put on oven mits, gloves, or I've even used a kitchen towel to help me toss around the bag.

4. Have fun with this! Take it outside and throw it around with the kids. Make a fun game out of it. Get your arms moving and get a great arm workout while you're at it.

Nutrition Facts {servings 1}
Calories: 52
Fat: 3.5
Carbs: 5
Protein: 1




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