Egg White Power Muffins


I finally perfected these muffins to my liking! I am not picky but these muffins were really hard to get right!
I was using ROLLED Oats and blending the mixture and that was just not for me.  So if you like a more “chunky” and hearty muffin, this recipe will be for you!  If not, just blend your batter! And I love having these stored everyday for the most perfect POST WORKOUT meal!  1 Yellow, 1 Green, 1 Red!  PERFECTION for after that workout!




48 Egg Whites (or 12 whole eggs)
6 cups of cubed acorn squash (you can use shredded carrots zucchini, or other squash)
2 cups of whole Oats
4 1/2 tsp baking powder
6 tsp cinnamon (or more, have a heavy hand!)
1 1/2 tsp nutmeg
3 tsp Vanilla
1 1/2 tsp pumpkin pie spice

Depending on your MUFFIN PAN size, this will make a lot of muffins.
No matter what, when following my portion controlled container program, it YIELDS 6 servings!
Mine makes about 30, so that is about 5 each day.


  1. Preheat oven to 375 degrees
  2. MIX all of the ingredients together gently.  If you like that creamy texture, go ahead and blend, but I prefer it chunky!
  3. Pour into muffin pan (lined with silicone liners or spray your pan with nonstick cooking spray)
  4. Bake on 375 degrees for 15-20 minutes.
  5. Leave in muffins for about 10 minutes to cool so they easily pop right out!
  6. Remove and divide.  You will have enough for 6 days!

    TIPs –

    1. you can DIVIDE this recipe by 6 to a single serving size!
    2. you can store these for a week and pop them in the microwave for 45-60 seconds
    3. top with your favorite NUT butter for that sweet tooth!




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