Pumpkin Protein Muffins

While searching for new ideas in healthy snacks I came across a recipe for pumpkin protein bars by Jamie Eason (professional fitness model). I loved her recipe so I thought I would give it a try with a few changes since I do not use Xylitol, or baby food applesauce.

Pumpkin Muffins

Ingredients:

• ½ C Raw Brown Sugar
• 4 oz. applesauce, or 2 Large Fuji apples simmered into sauce
• 2 ½ tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. ground clove
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2 tsp. vanilla extract
• 3 large egg whites
• 1 large whole egg
• 1 - 15 oz. can of raw pumpkin
• 2 C oat flower 
• 1/3 C Ground Flax Seed
• 1/3 C vanilla whey protein powder (I use Jarrow Formulas, Muscle Optimeal)
• ½ cup almond milk
• ½ C chopped walnuts, pecans, or cashews (optional)

 

 

 Directions:

1. Preheat the oven to 350.
2. Spray a 12 cup Muffin tin with non-stick spray.
3. Combine first 12 ingredients and mix well.
4. Add the final 4 ingredients (5, if adding nuts), and mix until lumps are smooth. Equally place batter into the muffin tins and bake for 40 min.
5. Makes 15 Muffins.

 

Nutrition Per Muffin: Calories(132), Fat(3g), Sat Fat(0.4g), Cholesterol(17mg), Sodium(74mg), Potassium(57mg), Carbs(18g), Fiber(3g), Sugar(8g), Protein(6g)

***After trying them my impression is that if you have a sweet tooth this will not be your go to snack.  I prefer my snack to have a lit sweetness to it and these muffins hit that right where i like them.  The flavor from the spices was mild so if you prefer a bit more cinnamon flavor I would increase the amount of cinnamon.  Also when I used the metal muffin tins the bottoms were a bit under done so I have to put the muffins back in the oven for about 10 more minutes.  Just make sure to watch them so they do not burn.  Enjoy!!!***