X-post- Protein Pumpkin Bran Muffins
As you all probably already know...Jena is NOT a baker. I can cook till the cows come home but I am notorious for burning and ruining practically anything that needs baked. However, in this awesome turn-of-events, I have created a protein muffin with pumpkin and bran. Genius? Maybe... Delicious ABSOLUTELY! Moist and filling too.
(with and without raisins)
Protein Bran Pumpkin Muffins
1 cup oat bran
1/2c flax meal
1/3c. canned pumpkin
1 egg
1/4c splenda brown sugar
1/4c splenda
3/4c whole wheat flour
4 scoops vanilla protein powder (I used body fortress)
1 cup Greek Yogurt (I used 0%)
1tsp. baking soda
1tsp. baking powder
1/2tsp salt
3/4 cup light soy milk (I used 8th continent light vanilla)
1tsp vanilla extract
1/2tsp. cinnamon (more if you like)
Preheat oven to 350*F. In a large bowl, combine oat bran, flax meal, greek yogurt and soy milk. Let it sit for 5 minutes. Mix in the rest of the ingredients. Fill a pam-sprayed muffin pan and fill 3/4 of the way up. Bake for 8-12 minutes or until a toothpick comes out clean.
Makes 18 muffins
If you want to add a 1/2c of raisins to it, the nutrition changes a little to:
I'm going to venture to guess that this recipe can be used as a base for a variety of whatever muffins you'd like to make. Apple cinnamon might be nice... maybe some fresh or frozen blueberries...cranberry...banana nut... The possibilities are endless!!!
(with and without raisins)Protein Bran Pumpkin Muffins
1 cup oat bran
1/2c flax meal
1/3c. canned pumpkin
1 egg
1/4c splenda brown sugar
1/4c splenda
3/4c whole wheat flour
4 scoops vanilla protein powder (I used body fortress)
1 cup Greek Yogurt (I used 0%)
1tsp. baking soda
1tsp. baking powder
1/2tsp salt
3/4 cup light soy milk (I used 8th continent light vanilla)
1tsp vanilla extract
1/2tsp. cinnamon (more if you like)
Preheat oven to 350*F. In a large bowl, combine oat bran, flax meal, greek yogurt and soy milk. Let it sit for 5 minutes. Mix in the rest of the ingredients. Fill a pam-sprayed muffin pan and fill 3/4 of the way up. Bake for 8-12 minutes or until a toothpick comes out clean.
Makes 18 muffins
Nutrition Facts Protein Bran Muffins
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| 18 Servings |
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| Amount Per Serving |
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| Calories | 88.3 | |
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| Total Fat | 2.0 g | |
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| Saturated Fat | 0.4 g | |
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| Polyunsaturated Fat | 0.1 g | |
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| Monounsaturated Fat | 0.0 g | |
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| Cholesterol | 25.8 mg | |
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| Sodium | 188.4 mg | |
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| Potassium | 65.6 mg | |
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| Total Carbohydrate | 9.6 g | |
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| Dietary Fiber | 1.7 g | |
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| Sugars | 4.0 g | |
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| Protein | 11.2 g | |
If you want to add a 1/2c of raisins to it, the nutrition changes a little to:
| Nutrition Facts
Protein Bran Muffins (with raisins) |
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| 18 Servings |
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| Amount Per Serving |
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| Calories | 102.0 | |
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| Total Fat | 2.1 g | |
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| Saturated Fat | 0.4 g | |
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| Polyunsaturated Fat | 0.1 g | |
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| Monounsaturated Fat | 0.0 g | |
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| Cholesterol | 25.8 mg | |
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| Sodium | 188.9 mg | |
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| Potassium | 100.1 mg | |
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| Total Carbohydrate | 13.2 g | |
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| Dietary Fiber | 1.9 g | |
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| Sugars | 4.0 g | |
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| Protein | 11.3 g | |
I'm going to venture to guess that this recipe can be used as a base for a variety of whatever muffins you'd like to make. Apple cinnamon might be nice... maybe some fresh or frozen blueberries...cranberry...banana nut... The possibilities are endless!!!
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