Pumpkin Pistachio Protein Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 122.7
- Total Fat: 4.3 g
- Cholesterol: 0.2 mg
- Sodium: 262.0 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.7 g
- Protein: 9.2 g
View full nutritional breakdown of Pumpkin Pistachio Protein Muffins calories by ingredient
Introduction
These are gluten free, lower carb, low sugar, high protein and delicious! These are gluten free, lower carb, low sugar, high protein and delicious!Number of Servings: 10
Ingredients
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About Time Birthday Cake Protein, 2 oz
Rice flour, white, .5 cup
Nutmeg, ground, .5 tsp
Cloves, ground, .5 tsp
Pumpkin Pie spice, .5 tsp
Baking Soda, .5 tsp
Salt, .5 tsp
Pumpkin, cooked, .5 cup, mashed
Egg whites, Egg Beater Liquid Egg Whites, 6 serving
Vanilla Extract, 1 tsp
Pistachio Nuts, .25 cup, crushed or chopped
Coconut Oil, 2 tbsp or 4 tbsp of Olivio Coconut Spread, melted
Honey, 2 tbsp
Tips
You can substitute the protein with 2 scoops of any low carb vanilla flavored whey protein powder.
Directions
Combine all the dry ingredients in a bowl.
Combine all the wet ingredients in another bowl.
Mix wet ingredients into the dry ingredients until blended.
Spray cupcake tins with non stick cooking spray and fill each well 3/4 with the batter.
Bake at 400 degrees for approximately 17 minutes or until a toothpick comes out clean in the center.
Serving Size: makes 10 muffins
Combine all the wet ingredients in another bowl.
Mix wet ingredients into the dry ingredients until blended.
Spray cupcake tins with non stick cooking spray and fill each well 3/4 with the batter.
Bake at 400 degrees for approximately 17 minutes or until a toothpick comes out clean in the center.
Serving Size: makes 10 muffins