Tender pumpkin protein muffin recipe made with fresh pumpkin pulp, warm fall spices and extra protein.
YOU WILL NEED: – 1 cup whole wheat pastry flour – 1/2 cup whey protein powder, plain – 2 teaspoons pumpkin pie spice – 1/3 cup golden monkfruit, granulated – 1/8 teaspoon kosher salt
YOU WILL NEED: – 1 teaspoon baking powder – 1 cup pumpkin puree – 1/3 cup coconut oil, melted and cooled – 1/4 cup, plus 2 tablespoons, Greek yogurt, plain – 2 egg
When baking with protein powder I add an extra boost of protein using Greek yogurt and protein powder.
The key to baking with protein powders is to bake at a lower temperature. Otherwise, the muffin won’t hold in the moisture and will be dry.
Sugar free muffins aren’t too sweet and the extra boost of protein sticks to the ribs so you won’t be hungry immediately after eating!
I have found that once you limit your sugar intake, the cravings for sweets diminish greatly and overly sweet treats aren’t as appealing
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