Recipe by Jo Michienzi Calories 147, Fat 5g, Carbs 15g, Fiber 4g, Protein 10g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients. This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used.

© Patricia A. Hill 2018

My Bariatric Kitchen

INGREDIENTS 1 cup quick oats ½ cup coconut flour 2 Tbsp flaxseed meal 2 schools vanilla protein powder* ¼ tsp salt 1 ½ tsp baking powder 1 tsp baking soda 2 Tbsp SF/FF vanilla pudding mix

2 Tbsp Truvia (granulated) 2 egg whites 1 cup 0% plain Greek yogurt 2 tsp vanilla extract ¾ cup unsweetened almond milk 2 Tbsp unsweetened applesauce ½ cup sugar free chocolate chips

*I used MuscleTech NitroTech Vanilla Whey Isolate

DIRECTIONS

1. Heat oven to 350° and spray a cupcake tin with non-stick cooking spray. 2. Place oats in food processor and blend until a flour like consistency. 3. Add coconut flour, flaxseed meal, protein powder, salt, baking powder, baking soda, pudding mix, and Truvia

and blend until combined. 4. Combine egg whites, yogurt, extract, almond milk and applesauce in medium mixing bowl and whisk well. 5. Add dry ingredients and stir until well combined. 6. Add chocolate chips and stir to combine. 7. Divide mixture evenly among 12 baking cups. 8. Bake 20-22 minutes or until tops are firm and golden.

Chocolate Chip Muffins

12 servings

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