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:
- Preheat the oven to 350.
- Spray a 12 cup Muffin tin with non-stick spray.
- Combine first 12 ingredients and mix well.
- 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.
- 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!!!***
