Chocolate Cheesecake Muffins

Ingredients

• Old Fashioned Quaker Oats

  The Quaker Oats, Co.

  1 cup dry or 80g

• Whey Protein Powder

  Chocolate - EAS

  2 scoop or 44g

• Egg Whites

  100% Liquid Egg Whites - Kirkland Signature

  1 cup or 252g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, straight phosphate

  1 tsp or 5g

• Sugar Free Fat Free Pudding Cheesecake Flavor

  Jell-O

  3 ⁹⁄₁₆ package or 100g

• Stevia

  Safeway

  4 oz or 113g

• Cocoa

  Dry powder, unsweetened

  1 tbsp or 5g

Directions

1. Preheat oven to 350 degrees. Spray muffin tin foils with a nonstick cooking spray or use a silicone muffin tin pan. Grind the oatmeal in a blender until it's flour-like consistency. Combine the ground oatmeal and all other dry ingredients in a large mixing bowl and mix. Pour egg whites and Greek yogurt and whip by hand with a wire whisk until smooth.
2. Divide mixture evenly between the tins. Bake for 15-20 minutes or until toothpick comes out clean. These muffins do not have preservatives so they need to be eaten immediately or stored in the refrigerator (3 days) or frozen in your freezer (longer-term).

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