NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops Cinnamon roll protein powder

0.5 cup Pumpkin puree

1 large Egg

0.25 cup Egg whites

0.25 cup Oat flour

0.5 tsp Baking powder

0.5 tsp Ground cinnamon

0.13 tsp Sea salt

1 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or grease with a light coating of coconut oil.

• 2

  In a medium-sized mixing bowl, whisk together the pumpkin puree, large egg, egg whites, and vanilla extract until the mixture is completely smooth.

• 3

  Add the cinnamon roll protein powder, oat flour, baking powder, ground cinnamon, and sea salt to the wet mixture.

• 4

  Stir the ingredients together using a spatula until just combined, being careful not to overmix which can make protein muffins rubbery.

• 5

  Divide the batter evenly into 3 large muffin wells or 6 standard muffin wells, filling them about three-quarters of the way to the top.

• 6

  Bake for 15 to 18 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

• 7

  Remove the pan from the oven and let the muffins cool for at least 5 minutes before removing them from the tin to allow the structure to set.