YIELD: 2 servings
Preheat oven to 350 degrees. Lightly grease inside of muffin pan or line with paper liners and spray with oil spray.
Add egg whites to a bowl and whisk lightly until slightly frothy; add the rest of the ingredients and mix until thoroughly combined.
Scoop mixture out into 12 muffin cups. Bake 15 to 18 minutes, until set.
Eat warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
This recipe was adapted from the original by halfscratched.com.
I am always looking for a pre-workout morning meal that is quick, packs some protein and has enough carbohydrates to keep my fueled the entire workout. These muffins do just that. I like to warm them up in the microwave for 20-30 seconds and then slather them in peanut butter. Protein on top of protein and tastes great.
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