Healthy & Clean Protein Pumpkin Muffins

Make these Protein Pumpkin Muffins for busy mornings when you need a quick healthy breakfast on the go!

Recipe modified from

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Yield: 12 servings, 1 muffin each
  • 2 eggs
  •  ¼ cup pure pumpkin puree
  • 1 large banana, break apart to fit into blender
  • ½ cup almond butter
  • ¼ cup pure maple syrup
  • 2 scoops Protein Powder, Vanilla flavor (I used the Beachbody Recharge Protein)
  • ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. sea salt 
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla
  • 1 tsp cinnamon

1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by lining with muffin papers or coating with spray (*Use a silicone pan for easy clean up!)
3. Place eggs, pumpkin, banana, vanilla, almond butter, and maple syrup in blender; cover. Blend for 30 seconds.
4. Add Protein Powder, baking powder, cinnamon, salt, and nutmeg; cover. Blend until smooth.
5. Divide batter evenly among prepared muffin cups.
6. Bake 16 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.
7. Transfer muffins to rack; cool.

21 Day Fix: 1 muffin - 1/2 red 1/2 orange and 1/2 blue
Use a silicone pan for easy clean up!

Enjoy <3 Jennifer Wood

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