Not sure if you noticed that I had written my last 3 blogs on the same day 3 weeks ago. I do try to write my blog about something I had made at some point during the current week but in preparation of being out of commission for about a month because of carpal tunnel surgery I was scheduled for I wanted to get a little ahead of the game.
I am doing better but still on limited use for another week or so. I have found it virtually impossible to limit my most dominant hand to 1 lb and limited chopping for a month. For someone who loves to be in the kitchen and garden it hasn’t been easy; don’t tell my doctor but I know I have cheated a little more times than I can count.
Since we are in the midst of pumpkin season I thought I would share a Pumpkin Spice Muffin with you all. I am still trying to be a little more healthy but without compromising taste; this recipe is low in calories and fat and has a nice supply of protein – for those like me counting macros; you can find them listed at the bottom of this and hopefully most all of my blogs.
Pumpkin spice mini chocolate chip protein muffins
1 cup oatmeal flour (quick oats ground in food processor – see below)
1/4 cup almond flour
1/2 cup Vanilla Whey Protein Powder
3 egg whites
1/2 cup Greek Yogurt
1 cup pumpkin puree
2 tablespoon honey
1 teaspoon vanilla extract
1 medium banana, peeled and mashed
1 1/2 tablespoon pumpkin spice
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
1 container applesauce
Preheat oven to 350°
Place liners in one muffin pan and lightly spray with baking spray.
In a large bowl combine egg whites, yogurt, pumpkin puree, honey, vanilla extract, banana, applesauce.
In a second bowl combine oatmeal flour, almond meal, vanilla whey protein powder, pumpkin mix, baking powder, baking soda, and salt.
Combine flour mix and egg mix together until smooth.
Fill each tin ¾ of the way full, spreading evenly.
Bake for 20 minutes.
Store in the refrigerator
Macros = 1 Muffin
170 Calories – 5 g Fat – 24 g Carbs – 8 g Protein