This weekend’s protein baking had a 50% return on investment. My first batch I forgot to add the Truvia, and were inedible. Second batch, delicious.
I’m also having fun playing with new combos of fruits and veggies that combine to make moist, delicious muffins, for not a lot of calories.
Pumpkin Raspberry Protein Muffins
Makes 19 muffins
Calories: 100 kCal
Fat: 4g
Carbs: 12g
Fiber: 4g
Protein: 5g
Ingredients
1 can pumpkin purée
2 cups frozen raspberries
3 eggs (I used liquid egg substitute)
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
2/3 cup unsweetened cashew milk
1 tbsp heated coconut oil
2/3 cup almond flour
1/2 cup coconut flour
2/3 cup oat flour
2 tsp baking powder
1 tsp cinnamon
2 scoops vanilla protein powder
Directions
1) Heat oven to 350 degrees. Spray muffin tins with coconut oil.
2) Combine all liquid ingredients in a small bowl. Mix together.
3) Combine all dry ingredients in a large bowl, and mix together well.
4) Mix all ingredients into the large bowl until thick. Make sure all dry ingredients have been combined from the bottom of the bowl.
5) Scoop approximately 1/4 of batter into each muffin tin. Smooth over the top, and put in the oven. Bake for ~20 minutes, or until browned on top, and muffin pops back when tapped.
6) Let cool and enjoy. Let cool completely before putting into a container, and keep refrigerated. >
RunStretchGo 
Reblogged this on Tangee Taught U and commented:
A must try.
Uh, yum! I usually shy away from pumpkin recipes past December (because I’m probably an autumn snob, haha), but these sounds so refreshing with the raspberry! I’ll have to try them this weekend. 🙂
See my reply to Abby above. They don’t taste like fall pumpkin at all. It’s all raspberry flavor.
Love pumpkin muffins.
Caution: these don’t taste like pumpkin at all. Pumpkin itself has very little taste. Without the triad of spices (cinnamon, nutmeg, Ginger) it doesn’t have the “pumpkiny” flavor people associate with pumpkin. It adds an earthy flavor and keeps them really moist.
You always make the best food. I wish I was more creative in the kitchen, but I think it is too late! I do love to bake cookies and cakes, but they are not very healthy! Today I made a scratch chocolate cake with chocolate butter cream frosting for a party later this week!
Thanks Pam! Since I was little, I’ve loved experimenting in the kitchen, the healthy part has been a recent addition 🙂 Your cake sounds amazing!
Oh these sound perfect! I am a huge fan of both pumpkin and raspberry !
The pumpkin is barely noticeable but makes them super moist 🙂