Cinnamon Pumpkin Protein Muffins- Muffin Topless

By coffeycake

Ingredients

• DRY INGREDIENTS:
• CINNAMON PUMPKIN PROTEIN MUFFINS
• 2 Cups Oat Flour
• 2 Scoops Myofusion Probiotic Series in Cinnamon Roll
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 1 tsp Nutmeg
• 1/2 Cup Stevia
• WET INGREDIENTS:
• 1/2 Cup Unsweetened Vanilla Almond Milk
• 2 tsp Vanilla Extract
• 1/2 Cup Liquid Egg Whites
• 4 oz Unsweetened Applesauce
• 15 oz Can of 100% Pure Pumpkin

Details

Servings 22
Adapted from muffin-topless.com

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit. Spray 2 muffin pans with non-stick spray. Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Combine and mix well. Distribute batter evenly into 22 separate muffins. Bake for about 30 minutes (this will depend on your oven).

Nutrition Per Muffin:

70 Calories, 10 grams of Carbohydrates (2 grams of fiber), 1 gram of sugar, 1 gram of fat and 5 grams of protein


*Notes from blog: I particularly enjoy baking with protein powder. Not only does it improve the nutritional profile of my baked goods, it adds a unique texture and taste. For this recipe, I used a new protein by Gaspari Nutrition. It’s a Cinnamon Roll flavor and turned out wonderfully in these muffins!