Protein Pumpkin Blender Muffins Recipes

MAKE THESE HEALTHY PUMPKIN MUFFINS IN YOUR BLENDER

Make These Healthy Pumpkin Muffins In Your Blender image

These healthy pumpkin muffins clock in at just under 100 calories per serving-and you'd never guess that they were made in a blender. To make the batter, simply process all the ingredients in a blender until smooth. There are no endless piles of bowls and spoons to clean-it almost feels like magic. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. While store-bought muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these ultra-satisfying muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a nutritious breakfast or snack.

Provided by Rebecca Longshore

Yield 12 muffins (1 muffin per serving)

Number Of Ingredients 10

Ingredients

2 cups gluten-free rolled oats
1 cup pumpkin puree
2 eggs
1 cup 2% Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 teaspoons pumpkin pie spice

Steps:

Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.
In a blender, process the oats until they have the consistency of flour, about 1 minute.
Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

Nutrition Facts : Calories 99, Carbohydrate 16 g, Cholesterol 1 mg, Fat 2.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 133 mg, Sugar 5.8 g

PUMPKIN PROTEIN MUFFINS

Pumpkin Protein Muffins image

Lots of fruit and veggies in these protein muffins.

Provided by julietdavis

Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ teaspoons granular sucralose sweetener (such as Splenda®)
1 ½ teaspoons ground cinnamon, divided
2 medium apples, peeled and cored
1 (15 ounce) can pumpkin puree
1 medium zucchini, chopped
1 cup shredded carrots
4 large eggs, or more to taste
1 teaspoon vanilla extract
2 cups granular sucralose sweetener (such as Splenda®)
1 ½ cups all-purpose flour
6 scoops sugar-free vanilla-flavored whey protein powder
2 tablespoons baking powder
½ teaspoon ground nutmeg

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tray. Mix 1 1/2 teaspoons sweetener with 1/2 teaspoon cinnamon; set aside.
Finely chop one apple and set aside. Coarsely chop the remaining apple and place in a blender.
Add pumpkin puree, zucchini, carrots, eggs, and vanilla extract to the blender. Pulse until well combined.
Pour mixture into a mixing bowl and add 2 cups sweetener, flour, protein powder, baking powder, remaining 1 teaspoon cinnamon, and nutmeg. Add apple and mix well. Pour into the prepared muffin tray and sprinkle with sweetener-cinnamon mixture.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23.5 g, Cholesterol 68.3 mg, Fat 2.7 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 467.5 mg, Sugar 5.2 g

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