Pumpkin Protein Muffin Tops
Posted by Hoopers Challenge
There sure are a ton of protein muffin recipes online, but none of them seemed to meet the consisetency of what I was looking for in a muffin. I wanted a sweet, soft, moist protein muffin. Something I could eat in the morning before the gym and feel like I was eating dessert! Not a dry, bland muffin. Not a muffin that tasted like custard. Not a muffin that was flavorless. I wanted a sweet, soft, moist muffin that was high in protein. And after a lot of trial and error, I finally got the recipe perfect … at least for what I was looking for!
Pumpkin Protein Muffin Tops:
2 Cups Ground Uncooked 5 Grain Oats
1 Cup Essante ORGANICS Vanilla Protein Powder
1 tsp Baking Powder
1 tsp Baking Soda
4 pkts Stevia in the Raw
2 tsp Pumpkin Pie Spice (or cinamon, nutmeg & allspice)
1/2 tsp salt
2 Ripe Mashed Bananas
1/2 Cup All Natural/Unsweetened Applesauce (small single serve size)
1/2 Cup Unsweetened Vanilla Almond Milk
2 Egg Whites
1 Tbsp Vanilla
1 Tbsp Blue Agave (or other liquid sweetner)
15 oz Can of 100% Pure Pumpkin
Preheat oven to 350 degrees. Spray muffin tins with olive oil or wipe each tin with coconut oil. Mix all dry ingredients in a bowl and set aside. Using a hand mixer, blend the bananas in a bowl until smooth . Gradually add remaining wet ingredients to the bowl until blended. Slowly add the dry ingredients to the wet, mixing by hand until all incorporated. Evenly distribute the batter into prepared tins and bake for 15 minutes or until a toothpick inserted comes out clean. Let cool before removing — Makes 24 muffin tops.
Posted on January 30, 2013, in Protein Muffins & Cookies, Recipes and tagged Breakfast Muffin, healthy muffin, Oat Flour, Protein Muffin, Pumpkin, Transformation, Vegan. Bookmark the permalink. Leave a comment.