I was noodling on a few recipes to incorporate a bit more protein into my diet. There's only so many nuts and Greek yogurt a girl can eat! And frankly, carbs are my Achilles' heel. So I thought sneaking some protein into a tasty muffin would be the way to go.
Tis the season for pumpkin, so naturally I had to work that into the batter. The pumpkin, as well as some applesauce, helps keep these muffins deliciously moist without any butter or oil. Almond flour, chopped pecans, and pumpkin seeds bump up the protein a bit, but a few scoops of protein powder really drive the point home. I added a handful of chocolate chips just for good measure.
Because of the additional protein powder, these muffins may brown a tad quicker than a typical muffin. So be sure to keep your eye on the muffins while they're baking.
Happy snacking!
Pumpkin Protein Muffins
Ingredients
· 2 eggs
· 1 cup pumpkin puree
· ½ cup sugar
· ½ cup unsweetened applesauce
· 1 tsp vanilla extract
· ¾ cup almond milk
· ½ cup unflavored whey protein powder
· 1 cup almond flour
· 1 cup flour
· 2 tsp baking powder
· 2 tsp baking soda
· ¼ tsp salt
· 2 tsp pumpkin pie spice
· ½ cup pecans, chopped
· ½ cup semi-sweet chocolate chips
· 1/3 cup pumpkin seeds
Preheat oven to 350F. Line a muffin pan with paper cups or parchment. Grease the paper.
In a large bowl, whisk together eggs, pumpkin, sugar, applesauce, extract, and milk. Mix in the protein powder until smooth. Mix in flours, baking powder, baking soda, salt and pumpkin spice. Fold in pecans and chocolate chips.
Fill each muffin cup about three-quarters full. Smooth the surface. Sprinkle pumpkin seeds over the top of each muffin. Bake for 23-25 minutes until an inserted toothpick comes out clean.
Makes 16 muffins
7.5g of protein per muffin
GF Friendly
Gluten Free Friendly!
Substitute flour for Cup4Cup GF Blend.
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