Protein apple pumpkin muffins
Now that Fall actually FEELS like fall... I'm obsessed with baking again. For whatever reason, when we moved to LA several years ago I completely lost my fall kitchen-itch. (Palm trees and 80 degree weather never seemed to will an hour in front of a stove...) Here in Denver the leaves are changing color and it's starting to get a little chilly outside, so perfect weather for baking! Plus, I'm officially in my third trimester and I think the "nesting faze" is starting to kick in, too!
I combined a couple recipes I found online to make these yummy muffins and honestly, it took me a bit to create what I consider the perfect recipe. The trick is, I've found, is to always put in extra apples and spice. Greek yogurt as the primary base seems to make them harder, so a combination of pumpkin puree and yogurt works best.
If you are looking to up your B-Vitamins or nursing I would highly recommend a scoop of brewers yeast to the dry ingredients. Brewers yeast can help with milk production, but it tastes really bitter. Extra dried cranberries can help mask this.
Protein Pumpkin Muffins!
2 large brown eggs
1 cup pumpkin puree
1/2 cup greek yogurt
1/4 cup water
1/4 cup maple syrup
1 cup whole wheat flour
1/2 cup oats
1/4 cup (or 1 large scoop) vanilla protein powder
2 tsp baking powder
1 tbsp pumpkin pie spice
(optional, 1 tbsp brewer's yeast for lactating mommas)
1 large apple, peeled and chopped
1/4 cup dried cranberries
(optional) 1/4 cup walnuts
Makes 12 muffins
Heat your oven to 375, coat a muffin tin with cooking spray
Peel and chop your apple to desired size (I prefer larger chunks)
Place in a separate bowl and cover with a wet dishtowel.
Combine your dry ingredients (flour, oats, protein, powder, spice, brewers yeast) with a whisk in a large bowl. Set aside
Lightly beat your egg in a small bowl with whisk. Add your wet ingredients (eggs, yogurt, pumpkin puree, water, syrup).
Fold in your wet to dry ingredients until well combined. Add in your chopped apples, cranberries, and walnuts.
Use an ice-cream scoop to perfectly portion out your muffins into the coated pan. Top with additional oats if desired. Bake for 20-23 minutes or until golden on top and cooked all the way through. Allow to cool and store these guys in the fridge for up to 1 week.
These make the perfect breakfast on-the-go or late afternoon snack. Enjoy!
Nutritional value (With Walnuts): 135 calories per muffin, 3 grams of fat, 22 carbs, 3 grams fiber, 6 grams protein, 9 grams sugar each
(No walnuts): 120 calories, 1.5 grams of fat, 22 carbs, 3 grams fiber, 5 grams protein, 10 grams sugar.
Did you try these? Let me know below!