Protein Pumpkin Muffins with Flaxseed

In this all natural protein pumpkin muffin recipe, natural protein powder is added to pumpkin and sweetened with applesauce to give delicious flavor without added sugar.

Other key ingredients in this protein and fiber rich muffin – quinoa flour, oats and flaxseed meal. Flaxseed, like quinoa seed, has been around since ancient times. It is a superfood, meaning it packs a powerful nutritional punch in a small portion size. Among flaxseeds nutritional benefits, omega-3 fatty acids, estrogen and antioxidant friendly lignans, and both soluble and insoluble fiber.

Not only will these muffins provide you with great nutrients to get your day started, they have enough fiber and good carbs to keep you feeling full and energized through your morning.

Enjoy your #SOBikini Recipe Wednesday!

Nutrition:
Calories: 165
Fat: 4.6g
Saturated fat: 0.5g
Cholesterol: 19mg
Sodium: 77mg
Carbohydrates: 24.7g
Fiber: 3.4g
Sugar: 6.1g
Protein: 6.5g
*Nutrtion based on CalorieCount.com recipe analyzer In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Protein Pumpkin Muffins with Flaxseed
Breakfast & Brunch
In this all natural protein pumpkin muffin recipe, natural protein powder is added to pumpkin and sweetened with applesauce to give delicious flavor without added sugar.

Ingredients

1/2 cup quinoa flour
1/4 cup whole wheat flour
1 scoop natural protein powder, plain or vanilla
3 tbsp flaxseed meal
1/4 cup maple buckwheat flake cereal, crushed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup old fashioned oats
1/2 cup canned pumpkin
1/2 cup unsweetened applesauce
2 egg whites plus 1 egg yolk, lightly beaten
1/2 cup fat-free milk
2 tablespoon + 1 teaspoon canola oil
1/2 cup raisins or cranberries

Instructions

Preheat oven to 375 degrees.
Spray muffin pan with cooking spray.
Mix quinoa flour, whole wheat flour, protein powder, flaxseed meal, buckwheat cereal, baking powder, baking soda, cinnamon, and nutmeg in a bowl and set aside.
Combine oats, pumpkin, applesauce, egg whites, egg yolk, milk, and oil and mix until all ingredients are blended together.
Slowly mix the dry ingredients into the wet ingredients until just blended together, then fold in the raisins or cranberries.
Fill muffin cups about 2/3 high.
Bake 15-20 minutes or until tops are lightly browned.

Serves

12

Preparation Time (hrs/min)

0, 10

Cooking Time (hrs/min)

0, 20

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