Optional: pinch of oats and mini candy-coated chocolates for garnish
Preheat oven to 350. Prepare 6 wells of muffin pan. If using a silicone baking pan, place on a firm baking sheet.
In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pan and sprinkle with oats and candies if desired.
Bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and serve warm or store in the refrigerator to enjoy later.
Macros per TWO muffins (not including garnishes) Cal: 130 // Fat: 5.5 // Sat Fat: 1.7 // Carbs: 4.5 // Fiber: 2.4 // Pro: 14.8 // Sugar: 0.6
For waffles: reduce, egg whites to ¼ C. After mixing, pour half of batter onto preheated waffle iron. Cook for 3-4 minutes until golden brown. Repeat with remaining batter.
Macros per waffle (not including garnishes) Cal: 195 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 // Fiber: 3.6 // Pro: 22.2 // Sugar: 0.8