Pumpkin Protein Muffins
2:16 PM
Extremely moist slightly dense pumpkin muffins, these keep well in the fridge for several days and still retain their original flavors and texture. The original recipe can be found HERE (mindovermunch)
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| You can use any grade pumpkin :P |
Pumpkin is an awesome healthy, delicious, low calorie way to add moisture to baked goods while also providing a great source of Vitamin A (one cup of canned pumpkin - the amount needed in this recipe, contains 760% of the daily Vitamin A requirement!), Vitamin K, fiber, and some protein (around 3 gram per cup).
Baking notes: The original recipe calls for half a cup of baking stevia, however since I'm not a huge fan of strong stevia tastes, I may lower it to a quarter cup in the future. I also subbed 3/4 cup of oats to oat flour instead to give the muffins a more "muffiny" or cakey texture as opposed to an oatmeal bake texture. These also took around 20-25 minutes to bake compared to the original recipe which stated only 12-15, however each oven is different so be sure to keep an eye on them.
Pumpkin Protein Muffins (makes 12 regular size muffins)
Ingredients
- 1 cup Canned Pumpkin (not pumpkin pie filling)
- 1/2 cup Unsweetened Applesauce
- 2/3 cup Egg Whites
- 1/2 cup Non Fat Greek Yogurt
- 1/2 cup Protein Powder
- 1 1/2 tablespoon Coconut Flour
- 1 tablespoon Almond Milk
- 1 3/4 cup Rolled Oats (not instant)
- 1/2 cup Stevia (or Splenda/Other Sugar Substitute)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 1/2 teaspoon Cinnamon
- 1/2 teaspoon Pumpkin Spice
Instructions
- Preheat oven to 350 degrees Fahrenheit, either line muffin tin with foil liners or spray with non stick cooking spray.
- ( From personal experience, these muffins WILL stick to paper liners )
- Mix all ingredients together, if you do not want a very oatmeal bake like texture, you may blend the ingredients in a blender or like me, sub half of the oats with oat flour.
- Bake for 15-20 minutes until tops are golden brown.
- Cool for 10 minutes and enjoy!
Once cooled, line bottom of container with paper towels, place cooled muffins in container and line the top of the container with more paper towels and close the lid. For me, these lasted in the fridge for at least a week.
Nutritional Information (Per Muffin):
(Will vary depending on brand of Protein Powder used)
107 Calories
10.8 g Protein
12.75 g Carbohydrates
1.25 g Fat
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