Pumpkin Protein Muffins recipe
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Ingredients
- cooking spray 1 (15 ounce) can pumpkin puree 4 eggs 1 cup white sugar ¾ cup water ¾ cup applesauce ½ cup medium-chain triglyceride (MCT) oil 12 drops liquid stevia 2 teaspoons vanilla extract 3 cups whole wheat flour 2 scoops whey protein powder ½ cup pecans, finely ground 2 tablespoons flaxseed meal 2 teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves ¼ teaspoon ground ginger
Nutrition Info
- 171.3 caloriescarbohydrate: 22.9 gcholesterol: 31 mgfat: 7.7 gfiber: 3 gprotein: 4.9 gsaturatedFat: 5.1 gservingSize: -sodium: 321.4 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Protein Muffins
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.
Scoop batter into the prepared tins, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.