Recipe & Image by Felicia

Ingredients:

3/4 Cup Oil of choice
1/3 Cup Brown Sugar
3 Flax Eggs, or the equivalent of 3 eggs using Bob’s Red Mill Egg Replacer
2 Cups Applesauce or Coconut yogurt
2 1/2 Cups Rolled Oats
3 Cups Whole Wheat Flour
1-2 Scoops PROFI Vanilla
1 Tsp Baking Soda
1/4 Tsp Salt
2 Cups Frozen raspberries

Directions:
  1. Preheat oven to 350°F. Spray muffin pan with non-stick spray. In a large bowl, combine oats, flour, baking soda and salt. Set aside.
  2. In another bowl, lightly beat oil and sugar to mix. Add eggs, one at a time and beat. Mix in yogurt.
  3. Add wet mixture to dry ingredients and mix together. Do not over mix. Fold in raspberries.
  4. Fill muffin compartments 3/4 full. Bake approximately 20 minutes.

 

Nutritional Information (per serving)

Calories: 225 | Carbohydrate: 23g | Sugar: 4g | Fiber: 5g | Protein: 8g | Fat: 11g | Sat Fat: 1g | Sodium: 95mg | Net Carbohydrate: 18g

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