PUMPKIN PROTEIN MUFFINS
Wooooo hoooo its football season and we love tailgating…who doesn’t??!?!?!?! Food, Family, Football, Flip Cup & Fing Hot Pasadena. Soooo when they announced a 12:30 PM start time for our boys in blue, we knew a solid breakfast was going to be key for the long schweattyyyy day ahead (yupppp it got to 97°). Here is what we whipped up Friday Night and they turned out ohh so delicioso.
(Completely Inspired by our favorite girl, Kasey, over at POWERCAKES)
Little did I know my fabulous mother-in-law was going to bring out this basket of goodness. Hell, I would have saved my protein muffins for another day and washed my hurrrr at 10 instead of midnight. Win some lose some.
(B.O.M.B Fruit & Yogurt Spread)
Okay…now for the muffins. These beauties are high in protein and low low low low low low low in sugar. (nooooo muffin top here beez)
WHAT YOU NEED, WHAT WHAT YOU NEED:
- 1/2 C Oat Flour
- 2 Tbs. Ground Flax Seed
- 4 egg whites
- 1/2 C pumpkin puree
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1 tsp Nutmeg/All Spice/Ginger or whatevs you got
- 2 tsp Baking Soda
- 1/2 Coconut Milk
- 1/2 c chopped walnuts
*Note: we doubled the batch to make 12…for other healthy tailgaters of course!
Preheat oven at 375 degrees. Mix all ingredients together. Pour ingredients into lined cupcake pan (about 3/4). Bake for 20-25 minutes. Stick a fork/toothpick in it to make sure the middle is cooked through. Let cool. Pack up and ice with Protein Frosting (1 scoop protein powder mix with 1 tbs. water) in the AM if you so desire.
P.S. - We ate 2 of these bad boys along with some fruit and a few mimosas!! 😉