IIFYM Protein Muffins – Peanut Butter Oatmeal

1. Cellucor PB Marshmallow Oatmeal Raisin Muffins

Ingredients
• 3g Splenda
• TSP of Baking Powder
• 10g Pb Lean (powdered peanut butter from MyOatmeal.com)
• 30g Cellucor PB Marshmallow Whey
• 1 Tbsp Greek Yogurt
• 1 TBSP Regular Yogurt
• 2 Egg Whites
• ½ cup Flavored oatmeal from MyOatmeal.com
• 10g Complete Pancake Mix

2. Directions

Simply Crack your Egg Whites and add into a magic bullet, toss in your yogurts, and then add in your dry and let it rip for about 2-3 minutes until you get a smooth consistency in your blender/magic bullet

Pre-heat Oven to 350 degrees and spray a muffin sheet/pan with cooking spray so they do not stick for your final outcome. Slowly pour the mixture about half way up the muffin pan to allow to rise and cook.

Cook for 16-20 minutes until a toothpick will come out clean, and these are done. Transfer to a cooling rack and allow to sit for 10 minutes until cool and then eat or store in the fridge (if cooked in bulk) and you can take them as a portable snack)

Macros For Entire Batch:
• Calories ~ 430
• Protein ~ 45g
• Carbs ~ 54g
• Fat ~ 4g