I bet many of you made a New Year’s resolution to eat healthier. And while it may or may not have lasted long, this next recipe can give you a little help. Do you wish your love for all things pumpkin-flavored could last all year long? Well, now it can.
This week: Pumpkin Protein Muffins
Ingredients
- 1.5 serving (serving = 2 scoops) GNC Whey Iso Burst – Double Chocolate Royale
- 1 tsp Vanilla Extract
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 2 servings (serving = 1 packet) Whole Foods Market Stevia
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 serving (serving = 2 tbsp) Whole Foods Market Natural Peanut Butter
- 3 servings (serving = 1/3 cup) Bob’s Red Mill Whole Grain Oat Flour
- 1/2 cup Applesauce Unsweetened
- 1/2 serving (serving = 1 cup) Kirkland Signature Nonfat Plain Greek Yogurt
- 1/2 cup Egg White
- 2 cups Pumpkin (Without Salt, Canned)
*I did not use Whole Foods ingredients, I substituted for what I had around the house.
Making the Muffins
1. Combine ingredients. (Note: Vanilla protein powder, not chocolate)
2. Pour batter into sprayed muffin tins.
3. Bake at 350 degrees for 30 minutes.
Final Product
Time in Kitchen: 40 minutes
Rating: 5
So next time you hit the gym, think about bringing these along with you for a healthier snack. Hope you enjoy and keep your New Year’s resolutions, whatever they may be.
Peace, Love, & Pinterest,
Katherine