Pumpkin Spice Coconut Protein Muffins

I LOVE muffins!

It’s funny because most other baked goods I can leave or take, well cookies…that’s for another day, and donuts…just the smell makes me sick to my stomach. And moving on. However, a delicious, moist, warm out of the oven muffin with a steaming cup of coffee…is there anything more inviting?!

These muffins have a good balance of carbs and protein and are low in fat making them an ideal pre-workout snack. However, they are also delicious for breakfast with scrambled eggs and fruit. I hope you try them!

Pumpkin Spice Coconut Protein Muffins

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Dry ingredients

– 1/4 cup coconut flour (I use Bob’s Red Mill)
– 1 scoop vanilla protein powder (I used Energyfirst whey protein)
– 1 Tbsp ground flax seed
– 1.5 tsp  pumpkin pie spice
– 1 tsp cinnamon
– .5 tsp  nutmeg
– .5 tsp baking soda
– .5 tsp baking powder
– dash of salt
– 2 Tbsp. dried cranberries (pecans, shredded coconut, walnuts, or some chopped dried ginger would also be delicious)

Wet ingredients

– 1/2 cup canned pumpkin (not pumpkin pie filling)
– 1/4 cup unsweetened applesauce
– 1/4 cup almond milk
– 1 egg

Whisk all the dry ingredients together in a medium bowl. Next add all the wet ingredients to the dry mixture and stir until just incorporated. Do not over mix or your muffins won’t rise and will taste tough. Fill six, greased, muffin cups with batter, and pop the muffins in the oven at 350 degrees for 15 minutes.
Let cool a few minutes and try one!  They are super yummy spread with little coconut oil, or cranberry apple butter.

Here are the nutrition stats: Per muffin: 82 cal, 6g protein, 10g carbs, and 2g fat.
(Of course, adding a good shmear of coconut oil ups the fat content, but it’s soooo good.)

Now go, enjoy a muffin with a lowfat latte or iced coffee for a protein packed, delicious snack!

What do you snack on?
Do you eat a snack pre-workout/run?  What are your favorite pre/post workout snacks?

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