Wednesday, October 14, 2015

Pumpkin muffins with a protein boost

I am 100% aware of how ridiculous those photos are, but I needed to really show how yummy these muffins actually are (especially after this sweaty, calorie scorching workout). I'm' trying the muffin in the first photo and then that is my surprised reaction to their deliciousness (probably not a word).

Anyway. These muffins are 80 calories each and have 4 grams of filling protein in them. They are also gluten-free for the wheat fearing people out there.

I hope you like them as much as I do!

Yields 16 regular muffins
(10 min prep, 22 min bake time)

What you need:

  • non-stick cooking spray (or muffin tin liners-I highly recommend parchment paper muffin tin liners-no sticking, no cleanup!)
  • 1 1/4 cup old fashion oats made into flour (don’t freak out…just put them in your blender/food processor/magic bullet/etc. for like 10 seconds. Congrats, you just made your own oat flour)
  • ½ cup vanilla protein powder (I used Isagenix IsaPro…delicious in baked goods!)
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 1/4 cups pumpkin puree
  • 1/2 cup unsweetened, original flavor almond milk
  • 2 eggs
  • 1/4 cup 100% pure maple syrup

What to do: 
Pre-heat the oven to 325 degrees. Combine all dry ingredients (oat flour that you made, protein powder, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, nutmeg), then mix in all wet ingredients. Tough, right? Fill your muffin tins ½ full (like ¼ cup).  Bake for 20-23 minutes. They are done when a toothpick comes out goop-free. Cool before diving in.

Here are the crazy-unbelievable nutrition facts…but don’t get carried away; the entire batch will still set you back almost 1,300 calories. But for one normal sized muffin: 80 calories, 13 carbs, 1.5 grams fiber, 1 gram fat and 4 grams protein.

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