Pumpkin Banana Smoothie

  Tonight I stayed home from Track practice for way too many reasons I should NOT be using.  In any case I was bored after getting my work done and decided to play around with some more smoothie recipes.  Since I have a ton of pumpkin in the house I thought why not add to my list of pumpkin recipes by putting it in a smoothie.  It only took this one try to get something that not only tastes great but also is healthy and filling.  Enjoy!!!

Ingredients

1 Medium banana

¼  cup canned raw pumpkin

½  cup plain, fat free Greek yogurt

¼  cup almond milk

1-2 tbsp cinnamon

2 tbsp Ground Flax seed

1/3  cup Vanilla Flavor Whey Protein Powder (optional)

Directions

1. Combine all ingredients use hand blender till smooth, or if using ice place in blender.

2. Top with cinnamon for even more cinnamon flavor and enjoy!

  

**Nutrition Facts Calories(255), Fat( 5.5 g), Carbs( 40 g), Fiber (4g), Sugar (26g)

Protein(15 g)

  

**Nutrition information does not include calories and other information from protein powder.  If you add your favorite protein powder remember to add on the appropriate number of claories, fat, sugars and protein your powder has.**

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!!!***