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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 2.7 g
  • Cholesterol: 25.2 mg
  • Sodium: 122.3 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.9 g

View full nutritional breakdown of Protein Packed Pumpkin Muffins calories by ingredient
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Protein Packed Pumpkin Muffins

Submitted by: -LIGEIA-

Introduction

Yummy muffins!
Lovely, warm spices balance well with the pumpkin (or butternut squash), and almonds add a bit of crunch as well as healthy unsaturated fat.
Baked with protein powder, they make a valuable addition to a vegetarian diet or to anyone wanting more protein. Any vanilla protein powder works well, and the sweetness of this along with the molasses means no added sugar is necessary.
Yummy muffins!
Lovely, warm spices balance well with the pumpkin (or butternut squash), and almonds add a bit of crunch as well as healthy unsaturated fat.
Baked with protein powder, they make a valuable addition to a vegetarian diet or to anyone wanting more protein. Any vanilla protein powder works well, and the sweetness of this along with the molasses means no added sugar is necessary.

Number of Servings: 17

Ingredients

    * Butternut Squash, 200 grams
    * Milk, nonfat, 150 grams
    * Cinnamon, ground, 1 tsp
    * Cardamon, 1 tsp
    * Nutmeg, ground, 1 tsp
    * Molasses, blackstrap, 0.50 tbsp
    * Malt Extract, 5 gram(s)
    * Water, tap, 100 grams
    * Egg, fresh, 2 large
    * Whole oats, 100 grams
    * Oat Flour, 100g
    * Baking Powder, 1 tsp
    * Protein Powder, Multipower Whey, Vanilla, 50 gram
    * Spelt (recommended) or plain white flour , 100 g
    * Almonds, 30 grams
    * Salt, 1/2 tsp

Directions

Cut the pumpkin or butternut squash into cubes, put in a thick-bottomed pan with the milk and spices, and simmer on low heat until soft. This can also be done in a microwave oven.

Purée the pumpkin with blackstrap molasses and malt extract (optional, but adds both taste and nutrients such as iron and various B vitamins).

Mix in the oats.

Add eggs and water before adding the protein powder. Stir well to ensure an even mixture.

Add flour (I use organic spelt and oatmeal), baking powder, a pinch of salt and coarsely chopped almonds.

Spoon the mixture into a lined muffin tray.
Bake on 225°C for about 10 min or until the muffins have raised, are cracking and browning on top.

Number of Servings: 17

Recipe submitted by SparkPeople user KARINELLA.






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