Makes about 22 Muffins, about 10 servings
These moist, aromatic muffins are deliciously quick meal solutions. Pumpkin is a delicious way to add moisture and keep the muffins from getting too dry. For a festive treat, you can add 1/2 cup of dried cranberries to celebrate Thanksgiving.
If you don’t have oat flour on hand, you can simply throw some whole grain oats into a blender and pulverize into a flour. Just make sure you blend a little more than a cup of oats so you end up with flat measuring cup of flour.
I always make a full batch and sometimes a double batch. You can freeze half in a freezer-safe zipper baggy and it keeps well for months. I typically will snag two muffins and take them with me in the morning so if I’m caught hungry I won’t have to compromise on my food quality.
These muffins have balanced macronutrients, including lean protein, complex carbohydrates and healthy fats to keep you fuller, longer–and on fewer calories.
WHAT TO BUY:
- 1 cup Whole wheat flour
- 1 cup Oat flour
- ½ cup Flaxseed meal
- 1 cup Vanilla whey protein OR collagen peptides
- ½ cup Chopped walnuts plus ¼ cup for topping
- 2 teaspoons non-aluminum Baking Powder
- 1 tablespoon Pumpkin pie spice
- 1 tablespoon Cinnamon
- ½ teaspoon Salt
- 2/3 cup Natural, non-caloric sweetener of choice
- ½ cup Egg whites
- 2 tablespoons avocado or olive oil
- 1 ½ cup Almond milk
- 2 teaspoons Vanilla extract
- 1 (15 oz) can organic Pumpkin, unsweetened
- ½ cup Applesauce, unsweetened
WHAT TO DO:
- Using a mixer, combine dry ingredients in medium bowl and set aside.
- In separate bowl, combine wet ingredients.
- Add wet ingredients to the dry and mix, just until incorporated.
- Using a lever-scooper, place equal portions into muffin liners.
- Top with walnut pieces on each muffin before baking.
- Bake at 350 for 18 to 21 minutes, being careful not to overbake as they will dry out quickly.
WHAT’S IN IT FOR YOU: