Low Calorie Protein FIt Butters Maple Pumpkin Muffins
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It is that time of the year! Fall. Everyone who loves fall will fully embrace this time of the year. Apples, Maple, Pumpkin...oh did I mention PUMPKIN. What true lover of fall does not love pumpkin everything?
Here is a delicious, low calorie protein muffin recipe flavored like, yes you guessed it. PUMPKIN and we of course added some maple for a fun fall twist. This recipe uses our limited edition flavor, Stroopwafel Cashew Almond Blend FIt Butter. This flavor has maple, caramel and pieces of Stroopwafel all in the creamy cashew almond blend. This is the perfect mix for these muffins.
In this recipe, we used Devotions Sweetpotato Pie Protein. You can use vanilla/unflavored or if you have a maple or pumpkin flavored protein that would be a great addition to the flavor profile. But don't worry, the rest of the ingredients truly add enough flavor to the muffins that it is not necessary. We place the FIt Butter in the center of the protein muffins for a delicious topping to the muffins! This addition to flavor truly makes the muffins. You can't skip this! You can also add dark chocolate chips or pumpkin seeds to the top of the muffins for some extra flavor!
If you are a fall lover and want to embrace the season, this is a great recipe to try for yourself or to share with your family and friends!
These low calorie muffins are a great protein healthy recipe that allows you to still embrace the fall season!
Ingredients
Batter
1 Cup Oatmeal
1 cup Protein Powder
2 tsp Baking Powder
1 Baking Soda
1 Tbsp Pumpkin Pie Spice
¾ Cup Nonfat Greek Yogurt
½ Cup Unsweetened Almond Milk
2 Eggs
1 tsp Maple Extract
Topping
5 Tbsp Stroopwafel Cashew Almond Blend FIt Butters
Directions
Preheat oven to 425 degree F.
Add all dry ingredients into bowl. Oatmeal, protein powder, baking powder, baking soda, pumpkin pie spice. Whisk ingredients together until thoroughly mixed together.
Add all wet ingredients to mixtured and gently fold in until combined. Do not over mix as this will make muffins dense.
Add muffin cups to muffin tin and spray with cooking spray to prevent sticing. Divide evenly into 15 muffin tins.
Top each muffin with 1 tsp of Stroopwafel FIt Butters. Option: Can add chocolate chips or pumpkin seeds to top at this time as well.
Bake muffins for 5 minutes at 425 degree F. Reduce heat to 350 degree F leaving the muffins in the oven. Cook for 13-15 additional minutes (total of 18-23 minutes). Use a tooth pick to check if center is done!
Let cool for 10 minute and take our of pan. Use wire drying rack to cool for about 15 minute and enjoy these delicious fall recipe!