Pumpkin Protein Muffins
Mary’s Pumpkin Muffins have been such a hit for so many of my clients that I wanted to come up with a higher protein, low carbohydrate version and I must say these are delicious! These muffins add protein but they are still a higher carb muffin. If you desire a low carb version check out my Grain Free Pumpkin Muffins.These are perfect for breakfast as the breakdown gives you only 10 grams of carbs and a whooping 8 grams of protein! Add a hard boiled egg and you get a perfect breakfast on the run!
1 cup gluten free flour
2 scoops vegan protein powder
2 tsp baking powder
1 tsp. stevia
2 tsp cinnamon
1 tsp pumpkin spice (optional)
1 can pumpkin, organic
1/2 cup liquid egg whites
1/4 cup unsweetened applesauce
Preheat oven to 350. Spray a nonstick muffin tin with cooking spray.
Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Combine the dry and wet ingredients and mix well. At this point you can taste to see if you want more stevia.
Pour equal amounts into each muffin tin and bake for 20 minutes.
Cool on a rack and freeze to keep fresh. Just pop in the microwave for 1 minute frozen or take it with you and it will defrost before you want your mid morning snack.
Fat: 1 g
Carbs: 10 g
Protein: 8 g
*Diabetics or anyone that wants an even lower glycemic product check out my new Grain Free Pumpkin Muffins.
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!
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[…] goal was to make them higher in protein. If you follow my recipe blog then you will remember my Protein Pumpkin Muffins, which began to replace my regular ones in my house quite a while ago. Adding the extra protein […]