Pumpkin Protein Muffins

These Pumpkin Protein Muffins are a delightful and nutritious treat, perfect for a post-workout snack or a cozy breakfast. Packed with protein and the warm flavors of pumpkin spice, they are both satisfying and guilt-free.

Ingredients

• pumpkin puree - 120 grams
• vanilla protein powder - 30 grams
• whole wheat flour - 60 grams
• baking powder - 1 teaspoon
• baking soda - 1/2 teaspoon
• cinnamon - 1 teaspoon
• nutmeg - 1/4 teaspoon
• salt - 1/4 teaspoon
• honey or maple syrup - 30 grams
• unsweetened almond milk - 60 ml
• eggs - 1 large
• walnuts - 30 grams, chopped (optional)

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, almond milk, and egg, and whisk until smooth.
3. In another bowl, mix the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt together until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Fold in the chopped walnuts if using.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 180 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.08 L

Health Benefits

• High in protein, supporting muscle recovery and growth.
• Rich in fiber, promoting digestive health and satiety.

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