Banana Protein Muffins

Well, it has been quite a while!  Sorry Mom!  I am going to catch up, I promise.   I figured that I would start with what we were doing tonight and then work my way back.  First up, I am making a few snacks for the week/weekend.  We are always looking for snacks to take to work with us, but never really find anything that is filling, but still somewhat healthy.  This is from a book I bought called The Best of Clean Eating.  These are low in fat and sodium, but high in protein and fiber!  And...only 85 calories per muffin, and they are full muffins! No minis.  There's not even any flour in them.  I am hoping these will be easy and delicious and something we can make every week.  Plus, you get to use a blender!  What a nice change from the mixers.  ;-) 




Ingredients:
-  12 egg whites (I bought the Egg Beater egg whites.  Couldn't see wasting all those yolks.)
-  2/3 cup uncooked oatmeal
-  2/3 cup high-fiber cereal (I used Fiber One Honey Clusters)
-  2 fresh bananas
-  6 Tbsp low or no sugar jam
-  Dash vanilla extract (I used about a teaspoon)
-  Cinnamon (Again, I did a teaspoon and added a teaspoon of nutmeg)
-  1 tsp baking soda
-  1 tsp baking powder
-  6 packages SteviaPlus Fiber packets or 8-12 drops Stevia Clear Liquid Stevia (I used 2 packages of regular Stevia in the Raw because I was afraid it was going to be too sweet.)
-  Olive Oil cooking spray
-  1 oz raw chopped pecans

Directions: 
    
-  Preheat the oven to 350.  In a blender, mix everything but the cereal.  Fold the cereal into the batter.

-  Line muffin tins with aluminum cupcake liners (this affects the consistency) and spray with cooking spray.

-  Pour the mixture evenly into the liners and top with chopped pecans.  Bake for 30 minutes.

** These freeze well, but be sure to let them cool before freezing.**