Pumpkin Protein Muffin With A Sugar Cookie Twist
Author: 
Recipe type: Breakfast/Lunch/Dinner/Snack
Cuisine: Paleo/Primal
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A healthy pumpkin muffin that tastes just like a sugar cookie, is high in protein, low in carbs, and can be eaten as a complete meal.
Ingredients
  • Ingredients
  • 2 egg
  • 4 egg whites
  • 4 tbsp baked kabocha squash mashed( or canned pumpkin, or baked winter squash mashed)
  • 2 tbsp Organic Coconut Flour
  • 4 tbsp high quality whey protein powder
  • 1 tsp baking powder
  • 2 tea bag of Celestial Seasonings Sugar Cookie Sleigh Ride Herbal Tea, no need to ground them or brew them. You will be adding them loose leave into the batter.
  • 12-24 drops Vanilla Alcohol Free Stevia
  • OR sweetener of choice (i use 4 packets splenda or ½ cup erythritol, powdered after measuring).
  • 2 tsp melted coconut oil
  • 2 tsp water (or other liquid such as coconut milk, almond milk)
  • Pinch of salt
Instructions
  1. In small bowl combine all dry ingredients (including dry/ or powdered sweeteners) and mix or sift well to make sure no lumps
  2. In a medium bowl, mash pre baked kabocha (or if using pumpkin, just scoop out into bowl)
  3. Add egg whites and eggs to the kabocha
  4. Beat on high until creamy and frothy (About 1 minute)
  5. Add the tea leaves (make sure they have been removed from the bags!) and combine well
  6. Add dry ingredients to the kabocha/egg mixture and mix well until creamy and no lumps
  7. Blend in liquid stevia (or your other choice of liquid sweeteners) and adjust to taste
  8. Add oil and water
  9. Give it one final whir with the mixer to incorporate the oil, water, and any additional sweetener into the batter.
  10. Divide evenly into 6 muffin cups. (3 muffins=1 serving) I recommend these silicon baking cups The New York Baking Company | Reusable Silicone Baking Cups / Cupcake Liners
  11. Bake at 350 for about 40 minutes or until tops are brown.
  12. Remove from oven and let cool for 5 minutes
  13. Remove from muffin cups
  14. Devour
  15. When completely cooled, store in zip lock or tupperware. They will remain fresh for several days. Or freeze in ziplock bags for future use.
  16. To reheat from freezer: Defrost, then place in 350 degree oven for 5-10 minutes, or until soft
  17. To Crisp up muffins: Place in 350 degree oven for 10 minutes.
  18. For optimal pleasure Spread lightly with coconut oil, coconut butter, grass fed ghee or butter
Notes
Options: Add in toasted coconut flakes, crushed macadamia nuts or walnuts, blueberries for extra fun. Be sure to account for the macros.
Nutrition Information
Serving size: 3 Muffins Fat: 8 Carbohydrates: 8 Fiber: 4 Protein: 14
Recipe by Your Fit Day at http://www.yourfitday.com/pumpkin-protein-muffins-sugar-cookie/