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

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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