Hello and welcome to Double Muffin Sunday Fun Day!! :P First up is a little something to get you in the mood for fall. October is just around the corner so you know that means PUMPKIN SPICE EVERYTHING! And I'm not mad about it. This delicious muffin recipe combines the subtle and sweet taste of white chocolate and marshmallows with pumpkin spice cake. It is SUPER moist and the taste is freaking insane. You can't even tell they have protein powder in them.
WHITE CHOCOLATE MARSHMALLOW PUMPKIN PROTEIN MUFFINS (makes about 6 muffins)
69 kcal -- 6P / 7C / 1.5F (for 1 muffin) ; 411 kcal -- 36P / 41C / 10F (for entire recipe)
WHITE CHOCOLATE MARSHMALLOW PUMPKIN PROTEIN MUFFINS (makes about 6 muffins)
69 kcal -- 6P / 7C / 1.5F (for 1 muffin) ; 411 kcal -- 36P / 41C / 10F (for entire recipe)
| Ingredients: - 1 scoop cellucor cinnamon swirl (any whey would work though) - 21g coconut flour - 1/2 tsp baking powder - 84g canned pumpkin - 10g mini marshmallows - 20g white chocolate chips - 46g liquid egg whites - pumpkin pie spice - cinnamon - stevia |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in bowl. For the pumpkin pie spice, cinnamon, and stevia -- I just eyeballed the amounts. I'd say 1/2 tsp is probably good for the spices, but you can do whatever tastes good to you! I used a LOT of stevia, probably a couple tablespoons, but I recommend sweetening to your own personal preference.
3. Add water to desired consistency. I'd say 3-4 tablespoons is good. You are wanting to achieve a cake batter consistency.
4. Spray muffin tin with pam, spoon in the batter, and place in oven.
5. Bake for 10 minutes, then check at 5 minute intervals with a toothpick. When the toothpick comes out clean (not gooey), you know the muffins are done!
This sounds weird, but I have found that spraying these with 0 calorie butter makes them taste literally MAGICAL. Also, putting peanut butter on top is pretty bomb as well. It sounds strange but it's freaking legit! Try it!
1. Preheat oven to 350 degrees.
2. Combine all ingredients in bowl. For the pumpkin pie spice, cinnamon, and stevia -- I just eyeballed the amounts. I'd say 1/2 tsp is probably good for the spices, but you can do whatever tastes good to you! I used a LOT of stevia, probably a couple tablespoons, but I recommend sweetening to your own personal preference.
3. Add water to desired consistency. I'd say 3-4 tablespoons is good. You are wanting to achieve a cake batter consistency.
4. Spray muffin tin with pam, spoon in the batter, and place in oven.
5. Bake for 10 minutes, then check at 5 minute intervals with a toothpick. When the toothpick comes out clean (not gooey), you know the muffins are done!
This sounds weird, but I have found that spraying these with 0 calorie butter makes them taste literally MAGICAL. Also, putting peanut butter on top is pretty bomb as well. It sounds strange but it's freaking legit! Try it!
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