Cinnamon Swirl Protein Bread

Ingredients:

1/3 cup Ideal (Xylitol)
2 tsp cinnamon
1 1/2 cups oat flour + 2 scoops vanilla whey protein
1 tbsp baking powder
1/2 tsp salt
1/2 cup Ideal (Xylitol) or ¼ cup Stevia in the Raw
2 egg whites
1 cup unsweetened almond milk (Almond Breeze)
1/3 cup or 1 4 oz jar of baby food applesauce and ¼ cup low sugar vanilla yogurt (optional)

Directions:

Preheat oven to 350. Spray an 8 X 8 inch Pyrex dish with non-stick spray.

In small bowl combine: (set aside)
1/3 cup Ideal (Xylitol) (I used regular white sugar and only used ¼ cup)
2 tsp cinnamon
In a large bowl combine: (whisk together)
1 1/2 cups oat flour + 2 scoops vanilla whey protein
1 tbsp baking powder
1/2 tsp salt
1/2 cup Ideal (Xylitol) or ¼ cup Stevia in the Raw (I used ¼ brown sugar)

In a medium bowl combine: (whisk together & add to lrg bowl)
2 egg whites
1 cup unsweetened almond milk (Almond Breeze)
1/3 cup or 1 4oz jar of baby food applesauce and ¼ cup low sugar vanilla yogurt (optional)

Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter).
Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top.
Draw a knife through the batter to marble. Bake for 24 to 28 min. Let cool for 10 min. Bread will be dense.

To make it into muffins, either grease the muffin tin or line with muffin cups. Spoon batter into cups so each is about 1/3 full. Sprinkle with cinnamon sugar mix. Spoon remaining batter evenly into cups. Sprinkle with remaining cinnamon sugar mix. Bake for 15-20 min.

Makes 16 squares
1 square = 55 calories, 1 g fat, 8 g carbs, 5 g protein