Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 can pumpkin puree - minus about 1/3 cup 1/3 cup plain yogurt 2 Tbsp. Coconut oil1/3 cup coconut sugar1/3 cup honey1 teaspoon vanilla 2 eggs 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda 1 2/3 cups whole wheat flour 2/3 cup natural whey protein powder
Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl (reserving about 1/3 cup for something else like smoothies or oatmeal). Add the yogurt, coconut oil, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled or paper lined muffin cups. Bake at 350° for about 25 minutes. This recipe makes 16 muffins
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 3.1 g
- Cholesterol: 31.8 mg
- Sodium: 166.0 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 2.3 g
- Protein: 5.7 g
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