These high protein muffins are the perfect in-between workout snack or breakfast on-the-go that will help boost your energy and curb your hunger.
They make the perfect fall treat and are SO delicious that it’s hard to believe that these are packed with protein and good carbs.
Here are some facts about the ingredients in this recipe:
-Oats are a great source of carbs for energy and fiber to keep you feeling full throughout the day. They are also packed with iron, magnesium, and B vitamins
-Pumpkin is loaded with Vitamin A to keep that vision sharp and potassium to help boost those electrolytes
-Egg whites, greek yogurt, and protein powder make a triple threat source of protein to refuel those tired muscles
-Coconut sugar is a sweetener with a low glycemic index which will keep from spiking your blood sugar
Prep time: 10 minutes
Baking time: 15-20 minutes
1 cup - Canned pumpkin (not to be confused with pumpkin mix)
½ cup - Apple sauce
½ cup - Plain low fat Green Yogurt
3 - Egg whites
1 ¾ cup - Whole Grain Rolled oats
¼ cup - Protein powder (Vanilla is recommended)
½ cup - Coconut sugar
1 tsp - Baking soda
2 tsp - Baking powder
¼ tsp - salt
1 ½ tsp - cinnamon
½ tsp - pumpkin pie spice
Coconut oil spray or muffin tins/liners
Optional and recommended - Chocolate chips, nuts, OR dried fruit (cranberries are suggested with pumpkin)
-Blender or food processor
-12 cup muffin tray
1. Preheat oven to 350 degrees, Line a 12-cup muffin pan with foil cupcake liners, or spray with coconut oil cooking spray. Set aside.
2. In a blender or food processor, mix all of the ingredients together. Blend until oats are ground and mixture is smooth. You may have to scrape down blender or processor once to make sure all ingredients are incorporated.
3. Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown.
4. Cool muffins before removing from pan
Recipe by: Caroline Roxanne Jones
Ps: “Best muffin I have ever had” – Akin Akman