Low Carb Protein Pumpkin Muffins

Low Carb Protein Pumpkin Muffins

When it’s time to get serious and focused, I get creative.  These delicious pumpkin muffins are healthy and low carb and sugar free – meaning you won’t mess up your progress when indulging in them!  They’re an alternative to pumpkin fritters because they’re not fried.

 

500ml cooked, mashed pumpkin

50ml almond/peanut butter

1-2 TBS sweetner/stevia

5ml vanilla essence

3 egg whites – lightly whisked

3 TBS coconut flour

1 serving vanilla whey protein

5ml baking powder

Ground cinnamon

 

Preheat the oven to 220 degrees celsius and grease the hollows of a muffin tin with coconut oil.  Mix the mashed pumpkin, almond/peanut butter, sweeter, vanilla essence, eggs, coconut flour, whey protein and baking powder.

Spoon the mixture into the greased muffin tin and sprinkle with cinnamon.

Bake in the preheated oven for 30 minutes or until done.

 

Enjoy!  I hope this recipe gives you as much satisfaction as it did for me, feel free to share you creations and tag me on instagram @veronique_mitchell.

 

Much love,

Vee

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