Toni’s Top Ten Tips Featuring: PURELY PUMPKIN MUFFINS
PURELY PUMPKIN MUFFINS
Makes 18 Muffins
Serving Size: 1 Muffin
NUTRITION PROFILE
CAL-114/PRO-10/CARB-15/FAT-2/SAT-0/CHO-4/SOD-90/FIB-2
PERCENT CALORIES FROM PRO-36%/CARB-51%/FAT-13%
Before you get started:
- Use “IF YOU CARE” parchment muffin cups for easy clean up and to prevent the muffin sticking to traditional paper cups
- Oat flour can be costly, make your own by tossing whole oats into your blender
- To bump up the nutritional benefits, substitute Toni’s Cranberry-Walnut OatMEAL instead of the whole wheat flour
Combine in large bowl:
- 1 c Whole Wheat Flour | For a GF option, use Pamela’s baking flour
- 1 cup Oat Flour | For a GF option, use Bob’s Red Mill GF Old Fashioned Oats
- 2/3 c Vanilla Protein Powder | Show me the Whey is my favorite
- ½ t Pink Himalayan Sea Salt
- ½ t Baking Soda
- 1 t Baking Powder
- 1 T Cinnamon
- 1 T Pumpkin Pie Spice
- ½ t Ground Cloves
Combine separately:
- 1 T Coconut Oil
- 2 Egg Whites
- ½ c Rice Milk or Non-Fat Milk
- 1 c Canned Pumpkin
- ½ c Unsweetened Applesauce
- 2 T Triple Sec
- 3 T Local Honey
Optional: After baking, top with mango cubes or berries
Instructions:
Using a mixer, combine wet ingredients. In a separate bowl, combine dry ingredients. Mix together just until incorporated. Spoon into IF YOU CARE Muffin Cups. Bake at 350 degrees for about 18 minutes. Test with a toothpick, and be sure not to over-bake. They can dry out easily.
From my table to yours,
Toni Julian is a Northern California-based health advocate, nutrition adviser, fitness expert, blogger and author of BITE ME! Change Your Life One Bite at a Time. She is also the creator of Toni’s OatMEAL, a complete and healthy hot protein meal that’s ready in minutes Visit www.ToniJulian.com
