Healthy Pumpkin Flax Muffins
"This recipe was a culmination of trying to get the perfect healthy muffin. I searched and couldn't find exactly what I was looking for. So I created this recipe to fit my diet and what I wanted in the muffin, and more importantly, not in the muffin (like sugar). Surprisingly, they were a hit with my men's group. Even my picky son likes them. The consistency is different then a regular carb loaded muffin, moister actually. You can sub vanilla unsweetened soy milk for the almond milk if you wish."
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 1 cup oats, then ground
- 1⁄2 cup ground flax seeds
- 70 g vanilla whey protein powder (2 scoops)
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 3⁄4 cup stevia (cup for cup zero calorie sweetener)
- 1 1⁄2 cups unsweetened vanilla Almond Breeze
- 4 eggs
- 1 teaspoon vanilla extract
- 15 ounces pumpkin
- 1⁄2 cup unsweetened applesauce
directions
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a large mixing bowl.
- Blend / Mix dry ingredients into wet ingredients.
- Let stand at least 10 minutes or cover and refrigerate overnight.
- Divide into 18 Foil Lined muffin tins.
- Bake at 350 for about 25 minutes or until firm.
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RECIPE SUBMITTED BY
<p>I am a photographer amongst other things. I love cooking for my family and others. That is lucky since my wife can't boil water. I think I should start doing more food photography to combine my two loves.</p>
