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today was a good day! isn’t it always a good day when baking is involved? this morning i made clean pumpkin protein muffins and they were amazing. let me tell you, if you’re having a hard time making the transition to healthier food choices, this recipe is for you. it uses all healthy ingredients and you wouldn’t even know it! i got the recipe when i joined an online training group called iron rhino (more about them another day, but if you’re curious, you can learn more on ironrhinolife.com or on their facebook page). one of the many ways the head of iron rhino, martha, helps her members live healthier lifestyles is by compiling lists of clean, healthy recipes we can have handy to implement into our daily menus easily.
my favorite thing about these muffins is that all the ingredients simply get thrown into a blender, get blended up, and you’re good to go! sooo easy. unless you’re me.
this morning i was so pumped to make these, i decided to triple the batch. yeah, i was straight beastin’ it in the kitchen. so while i’m doing the math in my head for how much triple of one of the ingredients would be, my husband quietly walks by and pulls out two full egg shell halves from atop my pile of ingredients inside my blender and says, “slowww downnn hun.” i couldn’t believe it. then i could believe it. i would do something like that! needless to say, i slowed down and all was well.
so here’s that recipe:
pumpkin protein muffins
1 c canned pumpkin
1/2 c applesauce
1/2 c plain lowfat greek yogurt
3 egg whites
1 3/4 c old fashioned oats
1/4 c protein powder
1/2 c baking stevia OR 1 c sweetener of choice that measures like sugar
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie OR apple pie spice
optional add-ins: chopped walnuts, pecans, almonds, mini chocolate chips (i used dark chocolate chips), raisins, dried cranberries, or whatever else your heart desires.
preheat oven to 350 degrees. line a 12-cup muffin pan with foil cupcake liners, or spray with non-stick cooking spray (i greased the pan with extra virgin coconut oil). set aside.
in a blender or food processor, mix all of the ingredients together. blend until oats are ground and mixture is smooth. (i had to stop my blender to help move the mixture around a couple times).
divide mixture among muffins tins, and place into pre-heated oven. bake for 15-20 minutes, or until tops are golden brown.
*note: this batter is very moist, and a toothpick may not come out clean. so i opened the oven at 15 mins and tapped the tops of a couple of the muffins from the middle of the pan, and if it didn’t sink and held it’s shape, i took the pan out. if it sunk in, i left it in a min longer and check again. mine ended up taking around 18 min but i had only one pan in the oven at a time.