Pumpkin Protein Muffins-Clean Eating Goodness
Liam is at an easy age (almost 6 1/2 months) so I can pretty much sit him anywhere and he is the happiest kid. This allows me to cook and bake and do all of the things that I used to do pre-baby.
This afternoon, I realized that I had NOTHING made for breakfast this week (for meals I made a black bean zuchinni stir fry, quinoa stew, pan seared salmon fillets, and have cabbage, asparagus, and broccoli for sides) so I decided to play around with some muffins. And from the
ashes crumbs, arose an absolute delight:
Pumpkin Protein Muffins with a Maple Walnut Topping
1 ripe banana
1 can of pumpkin puree
1/4 cup apple sauce
8 drops vanilla stevia
4 egg whites
1 tsp vanilla extract
1/4 cup sweetener of choice
1/2 cups old fashioned oats
1 1/2 cups oat flour
2 scoops vanilla whey protein powder
1 tsp each baking powder and baking soda
1/4 tsp salt
All of the cinnamon, ground nutmeg, and pumpkin spice you want
Add all wet ingredients; mix well. Add dry ingredients in a separate bowl and mix well. Incorporate dry ingredients into wet ingredients.
For the maple walnut topping, add the following ingredients together and mix well: 2 tbsp maple syrup, 2 tbs melted coconut oil, 2 tbsp oat flour, and a 1/2 cup of chopped walnuts
Place muffin mixture into a greased lined muffin pan (makes 18 muffins). Add a dollop of maple walnut mixture ontop of each muffin. Press topping lightly into the muffin mixture with back of spoon.
Bake at 350 for 25 minutes. ENJOY!