Tuesday, October 6, 2015

Healthier Pumpkin Muffins

Who doesn't love pumpkin muffins in the Fall????
I love baking healthier muffins with my kids and packing them with protein.  They are great healthy snacks or a fun addition to their lunch box!  Plus, with a little extra chocolate, they are getting the nutrition I want them to get without an extra fight.  
Try these out!  Super simple and so good!!!  I eat them for snack too!  Yummy!

Happy Cooking!

Healthier Pumpkin Muffins 
2 ½ cups of Trader Joe’s  Multigrain Baking and Pancake Mix
1 scoop of  vanilla whey protein  (I’ve used Shakeology or Whole Foods brand)
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger
¼ cup of coconut sugar 
½ cup Greek Yogurt
½ cup unsweetened almond milk
1 cup pumpkin puree
1 egg
¼ cup of mini chocolate chips (in half the batter….the other half with no chocolate for me) 

In a large bowl, whisk the egg and add the Greek yogurt, milk, pumpkin, sugar, and spices.  Mix until well combined.  Then add the protein powder and baking mix.  Stir only until combined, be careful not to over mix so the muffin won’t get tough.  

Line a muffin tin with cupcake liners, fill each with an ice cream scoop full of batter.   Bake at 350 for 17-20 minutes or until a toothpick comes out clean.  
Makes 12 muffins.

You could do a bunch of variations on this, as long as you stick with the basics (yogurt, milk, egg, baking mix, protein powder 1 cup of fruit puree & spices/flavorings of your choice).   You could probably use chocolate protein and use almond extract and smashed over-ripe bananas.  I'm trying that next! 

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