Cinnamon & Almond Protein Muffins: A Guest Post by April, creator of Foods of April
Hi everyone! My name is April and I blog(ged) over at foodsofapril.com. Like Anna, I’m a protein-powder lover and I love making higher protein recipes that fit my lifestyle! Unlike Anna though, I’m a lazy baker and don’t get too crazy with my recipes (Anna’s cream-filled goodies and 3 layer creations look amazing, but I’m too lazy for creating things like that!) Anyhow, I’ve recently decided to shut down my blog, as things in my life have changed and I just can’t get around to blogging anymore. However, I do have an e-book I created with many of my low carb, high protein recipes that you can purchase for $2.50. Check out my blog for details!
Anna asked me if I wanted to do a guest post so I of course agreed! Today I decided to create some Cinnamon & Almond Protein Muffins. I used a little bit of real flour (even though its higher in carbs) and as a result I got an amazing texture – like a muffin you’d get from a bakery!
1/2 cup vanilla pea-protein powder
1/2 cup oat bran
1/2 cup regular flour
1/2 cup egg whites
3/4 cup unsweetened almond milk
1/4 cup canned pumpkin (unsweetened)
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon pure stevia (more or less to taste, or use real sugar or splenda or whatever)
1. Preheat oven to 360 degrees.
2. Spray a muffin tin with nonstick baking spray. Mix all ingredients together.
3. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Macros per Serving (out of 9):
12 g of carbs
7 g protein
1 g fat
Each muffin also has 23% of your daily recommended vitamin A!