Pumpkin Oatmeal Protein Muffins
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
- Preheat oven to 325F
- Put coconut milks and oats in a blender and – blend!
- Put oats/coconut milk into a bowl and add remaining ingredients.
- Spoon evenly into a greased or lined muffin sheet
- 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.