Pumpkin Protein Muffins

Ingredients:

25g oat flour

20g cinnamon type or even vanilla whey protein powder

1/2 tsp pumpkin pie spice

1/4 tsp each cinnamon, baking powder & baking soda

3 grinds sea salt

120g pumpkin puree

1 egg

2-3T stevia (to taste)

4T unsweetened vanilla almond milk

1/2 tsp vanilla extract

Directions:

Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the pumpkin, egg, stevia, almond milk & vanilla. Then combine the dry ingredients. Use half the batter to fill 4 greased muffin tins ~2/3 full.

Then create the center of the muffin:

Vanilla Cream Cheese Filling

Ingredients:

30g fat-free cream cheese

8g SF/FF vanilla or cheesecake pudding

1T unsweetened vanilla almond milk

2-3 drops vanilla extract

Dash of cinnamon

Stevia to taste

Directions:

Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!

Macros:

10C 1.5F 6P for 1 muffin

Yields 4 muffins

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