If you follow my blog regularly, you all know I love a good skinny muffin. But what’s better than a skinny muffin?
A skinny muffin with protein, that’s what.
BOOM! Did I just blow your mind?! Protein fills you up, keeps you running, and helps to build those lean, toned muscles we all want. And these tasty little treats are jam packed with protein, fibre, and a taste of fall… and at 76 calories each, you can afford to have two.
You’re gonna need:
1/4 cup puree of pumpkin (I roast my own, but you should be able to buy it in a can at the grocery store)
2 Tbsp unsweetened applesauce
1/2 cup egg whites
1/4 cup unsweetened vanilla almond milk
1 Tbsp vanilla
1/2 cup Splenda
1/2 tsp molasses
1 Tbsp cinnamon
1 tsp all spice
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 scoops vanilla protein powder
1/4 cup soy flour (you can easily substitute oat flour, quinoa flour, or plain old whole wheat flour– though I love soy flour because it is inexpensive, tastes great, and has 4 times the protein of regular flour!)
1/4 cup all purpose flour
1/4 cup old fashioned rolled oats
1/4 cup unsweetened raisins
First off, preheat your oven to 400F/205C and grease a muffin tin.
Place your pumpkin puree in a big bowl.
Now add your egg whites, your Splenda, your applesauce, and your vanilla.
Now add your spices…
…and your baking powder, salt, and baking soda.
Mix thoroughly. Add your protein powder.
Mix thoroughly. Add both of your flours…
…and don’t forget your oats and raisins!
Spoon your muffin batter into your muffin tin– but be be careful not to overfill each muffin!
Bake for 12 minutes, or until the tops become a lovely golden colour.
Lovely, aren’t they?! Let cool on a wire rack before serving.
Best snack ever? Who am I to say no. Enjoy ’em!