Microwave Protein Fudge Muffin
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HatheryOnHerWay 1 post
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From smoothie Girl Eats Too Blog
http://www.smoothiegirleatstoo.com/2010/11/moist-low-calorie-microwave-protein-fudge-muffins/
This is seriously AMAZING! I use the applesauce instead of the pumpkin and use 1 TBSP of coconut flour and 1 TBSP of Protein powder. I also have added a TBSP of sugar free pudding. I have made the chocolate below, vanilla using vanilla Protein Powder and SF vanilla pudding (adds 25 calories), and cheesecake using vanilla protein powder and cheesecake SF pudding. With the coconut flour, they are so light and delicious! I also just use a whole egg instead of egg whites (70 cal vs 30 cal), but that is just me.
With my changes the stats are a little higher: Per Serving: 194Cal 23g Carbs 9g fat 15g protein 5g Fiber 6g sugar
Note that I am 2.5 years post op. I can eat one of these, but it is VERY filling. Newer post ops might be able to do half if lucky!
Ingredients:
*(Edited to add: Hallie asked if whole wheat or peanut flours could sub for the coconut flour. I decided to do a test for those two and they both work. The whole wheat is not quite as moist; it’s a bit more chewy, but the peanut flour is very moist. All taste great. My fave is still coconut flour, but obviously you can use whatever you have on hand!). Also, some other subs for pumpkin or applesauce are bananas or yogurt which are quite good too. I love all the reader feedback!
Method:
Spray a Soup bowl with a very light layer of oil to prevent sticking (not even necessary but makes cleaning up a bit easier).
Mix ingredients well with fork, whisk or spatula
Microwave for 2:30-4+ min on High (depends on your microwave, altitude and the whim of the cupcake gods.)