Pumpkin Oatmeal Protein Muffins

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These guys turned out pretty good.  I used organic oats, so technically that isn't gluten free per say but really good for post workout treat or if you are trying to up your carbs. Ingredients

Cinnamon, ground 2 tsp Allspice, ground, 1 tsp Nutmeg, ground, 1 tsp Pure Pumpkin, 1 can (420g) Lite Coconut Milk 125 ml or 1/2 Cup 2 Large eggs Whey or Casein Vanilla Protein Powder 5 scoops GF Oats 1 1/3 Cup

Directions

  1. Preheat oven to 325F
  2. Put coconut milks and oats in a blender and – blend!
  3. Put oats/coconut milk into a bowl and add remaining ingredients.
  4. Spoon evenly into a greased or lined muffin sheet
  5. Place in the oven for about 35 min or until a toothpicks get pulled without and batter sticking. Let cool and enjoy!

This recipe was actually was inspired by this recipe http://strengthcoachkitchen.com/2014/01/31/protein-pumpkin-spice-muffins/ only I didn’t want to use coconut or almond flour, because I wanted more carbs then fat per muffin.

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