Moist Pumpkin Protein Muffins! PSMF
- Number of Servings: 12
Ingredients
1 cup pure pumpkin 1/2 cup applesauce 1/2 cup plain greek yogurt (about one individual portion of yogurt) 3 large egg whites 1 3/4 cups old fashioned oats 1/4 cup protein powder (or an additional 1/4 cup old fashioned oats) 1 1/2 cups Splenda OR 2 tbs stevia (or according to sweetness you desire!) 1 teaspoon baking soda 2 tsp. baking powder 1 tsp. vanilla extract 1/4 teaspoons salt 1 1/2 teaspoons ground cinnamon 1/2 tsp. pumpkin pie spice (or 1/8 tsp ground nutmeg)
1.Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick 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. ( I usually help move mixture around in my blender carefully with a spoon!)
3.Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown. *Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
4.Cool muffins before removing from pan. ENJOY!!!
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GABAY29.
2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. ( I usually help move mixture around in my blender carefully with a spoon!)
3.Divide mixture among muffins tins, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown. *Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
4.Cool muffins before removing from pan. ENJOY!!!
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GABAY29.
Nutritional Info Amount Per Serving
- Calories: 38.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 286.5 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 8.1 g
- Protein: 6.5 g
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