Good for you banana muffins.
Ingredients
2 cups egg whites
1 whole egg
1-1/2 cup oats
1/2 cup Splenda
1/2 cup low fat cottage cheese
1 mashed banana
3 scoops plain protein powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
Preparation
1. Preheat oven to 3500F.
2. Blend all ingredients in blender.
3. Line muffin tin with muffin cups. Pour batter into muffin tin.
4. Bake for 15 to 20 minutes.
5. Check with a toothpick before removing from the oven.
6. Let cool for 20 minutes before serving.
7. Makes 12 muffins.
Nutrition facts per serving:
Calories: 120
Protein: 13.5 g
Fat: 1.4 g
Carbs: 12.4 g
I think it’s all good except Splenda. I would replace Splenda with Maple syrup or Honey. Natural sugar in small doses are better than chemical sweetner that has been applied here.
Hey Tom,
I am glad you made that comment as I think it’s valid but I also think it’s important to add some perspective. Depending where your lifestyle is I may or may not agree with you. I am well versed on the dangers of any and all sweetners (aspartame, acesulfame, sucralose and even stevia) and unfortunately they all have problems. But in my opinion sugar also, natural or not, has tremendous problems for our general populace. The vast majority of North America’s population is so confused about food and what’s good for them or how to indentify food elements. They are generally consuming pounds and pounds of sugar and processed food. As a result Type II Diabetes is now one of the most dangerous and fastest growing conditions across the continent.
With that being said I would actually prefer my new clients to use sucralose over any form of sugar while I educate them about processed food and begin to change their lifestyle by teaching the importance of reducing stress and why we are all overloaded with toxicity physiologically. Hopefully balancing blood sugar and losing some weight along the way, while removing processed food we can get them educated to the point of using natural sugars while understanding macronutrient balance over the course of the day, through this objective they can look and feel the way they want.
Now of course the obvious is sucralose contributes to toxicity, but that’s still considering only one element and not a bigger picture as a whole. Can we all agree that the use of a sweetner in a muffin as above will be far better than consuming a store bought processed muffin of the same variety?
Wherever you are in your fitness journey don’t overwlem yourself with trying to consider every element singularly, it’s too confusing and too stressful and sure to increase the chances of failure. But rather continue to educate by way of practical application and real world results. Each time taking a step forward to better health. Please keep the comments coming.
I just want to say I’ve done some research and personal home based tests and Splenda is great tasting and doesn’t cause my blood sugar to skyrocket. I’m borderline Type 2Diabetic and yes, I really like Splenda. However, I find it doesn’t bake/brown/carmelize that well.
I think that Splenda does a great job on taste, there is some tradeup on texture when it comes to baking with it. But all in all, I’d have to agree, Splenda gets it done.
PS. Has anyone found any REAL bad /ill effects of Splenda either in research or personal experience? I have yet not found any. It just doesn’t give you that “sticky” type of syrupy coating we are accustomed to. But other than that I love it. I can’t wait to try this recipe.
I have to say that I agree with Tom. The recipe sounds excellent aside from the Splenda that is used. I would rather use a natural sweetner than an artifical one. I will be using agave nectar. Agave nectar has a very low glycemic index rating. So for people that have special dietary issues as well as people who don’t want to put additional toxins in their body (i.e. Splenda) this makes a far better and natural alternative.
I’m a bit disappointed that there is no mention of the amount of fibre per serving
I have to say that I agree with Tom. How much honey or maple syrup would you use in place of the Splenda? I’m a little wary of using it, as my husband says it (Splenda) gives him a headache, and since it’s only been on the market for a short time, I’m very reluctant to give it to our kids. I realize it is a better option than sugar or processed snacks, though.