By Holly Joy McCabePublished: July 11, 2014
There are plenty of recipes like this out there, but I’ve found that most of them have too many ingredients. I like to keep things really quick and basic.
I broke all the nutrition facts down for you. The simple version has a great balance of carbs, protein, and fiber!
Bake at 375 degrees for 22–25 minutes. If you want to increase the calories, add some more nuts in the mix or on top. You can also add raisins or some other things to change the macros around, but I like food like this to have as few calories as possible because they’re so good! If you add nuts or oil (which is what most recipes call for), you’ll jack the calorie and fat content way up per muffin!
I included a high calorie version but didn’t do the macro count for those. Note—these muffins will be so moist that they’ll almost look like they aren’t fully cooked. But after 25 minutes, they’re done. Use either a greased 12-count muffin tray or a larger cake pan to spread the batter thin.
Holly Joy’s pumpkin protein muffins (or bread)
Simple, lower calorie version:
- 6 scoops vanilla protein powder
- 1 can pumpkin
- 1 tsp baking soda, baking powder
- 1 tsp sea salt
- 1/4 cup liquid egg whites
- 1/2 cup raw oats
- 1 tbsp chia seeds
- Desired amounts of cinnamon, pumpkin spice, or apple pie spice (I use about 2 tablespoons to spice it up! Remember, the plain pumpkin has none of these.)
Macros per muffin:
- 88 calories each
- 10 g carbs
- 9 g protein
- 1.5 g fat
- 5 g fiber
Higher calorie version (more of a bread-like consistency):
- 6 scoops vanilla protein powder
- 1 can pumpkin
- 1 tsp baking soda, baking powder
- 1 tsp sea salt
- 2 whole eggs
- 3/4 cup almond or coconut milk
- 1 and 1/2 cups raw oats or oat flour
- 1 tbsp chia seeds
- 2 tablespoons olive or coconut oil
- Desired amounts of cinnamon, pumpkin spice, or apple pie spice
Add about 7–10 more minutes of baking time with this version.
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Originally Posted by Freedom
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