Pumpkin Protein Muffin Recipe with EVOO April 17, 2017 recipes Pumpkin protein muffin recipe with EVOO Hey everyone, As many of you will have noticed on my Instagram, I have been baking continuously with EVOO of late. Being filled with healthy monounsaturated fats, Vitamin E, plus an abundance of antioxidants and phytonutrients, I have been wanting to find a way to incorporate it more readily into my daily intake, without changing up the foods I am used to including. Wearing my dietitian hat for just one moment, given the importance of keeping our blood sugar levels stable, and feeling satisfied from our meals so that we do not constantly have cravings or focus on food, it really is valuable for us all to up the protein, fats, and dietary fibre in our dishes. These muffins can be turned into banana protein muffins too by simply switching out the pumpkin for 1 large mashed banana. Pumpkin protein muffin made using EVOO by Travelling Dietitian For anyone wanting to flesh out the mixture and bring down the cost per serve, you can also definitely add in some oats, and just up the kefir slightly, and add in another egg, so that the mixture is able to blend and bind still. Pumpkin protein muffin with EVOO by Travelling Dietitian As with all my recipes, these pumpkin protein muffins tick the following nutritional boxes: No added sugar Artificial sweetener, additive and preservative free High protein Rich in healthy fats Provide dietary fibre Low glycemic load …and they also happen to be gluten free and offer an abundance of probiotics when you top them with my probiotic peanut butter protein icing! So without further ado, please enjoy these at home yourself! Pumpkin protein muffins with EVOO Serves 6 Ingredients: 1 cup roasted pumpkin 1 large egg 1/3 cup vanilla whey protein (I used one from MRM nutrition) 1/3 cup cinnamon bun plant based protein (I used one from MRM nutrition) 1/8 cup EVOO 1/4 cup natural kefir 1 tsp cinnamon 1 tsp vanilla 1 tsp baking powder Method: Preheat oven to 180 degrees celsius Blend all ingredients in a high speed blender Pour into lightly greased muffin tray Place in oven for 18 minutes (or until fork comes out clean) Let cool Enjoy as is, or top with probiotic peanut butter icing or other topping of choice Probiotic peanut butter icing made by blending: 170g Greek yoghurt (I use 2% or full fat) 1 heaped tablespoon natural peanut butter (I often use my ready prepared vanilla coconut and caramel peanut butter) 1 tsp powdered natural sweetener of choice (I use vitafiber prebiotic powder) Probiotic icing by gut health dietitian Kara Landau Enjoy! Until next time, TD x
