Pumpkin? Blueberry?? Muffins??? How can these be LOW CARB?
Don’t panic – these protein-packed muffins are low carb and super delicious. They’re also full of beta carotene, which is a precursor to vitamin A and plays an important role in skin care and eye health. Plus, pumpkin is delicious. Like, really delicious.
Blueberry Pecan Pumpkin Protein Muffins
Ingredients
- 1 egg
- 1/2 cup pumpkin puree
- 4 oz (1/2 package) Neufchatel cheese (or cream cheese or mascarpone)
- 2 scoops (~60g) Vanilla Protein Powder - I used Jay Robb for this
- 1 1/2 tbsp Five Spice blend
- 1/4 cup (28g) pecans, finely ground (you can also use some as garnish!)
- 1 tbsp freeze dried blueberries
Method
- Preheat oven to 350F and line a muffin tin (or use a silicon one!).
- Mash together neufchatel and pumpkin puree, with spices until thoroughly combined.
- Stir in egg completely.
- If not using pecan flour, grind pecans. I actually use this coffee grinder to make nut flours in small batches, and it works great!
- Mix in ground pecans and blueberries until even.
- Scoop into 6 wells of the muffin tin. If you have extra whole pecans, feel free to use one on the top of each muffin as a garnish.
- Bake for 20 minutes, until completely cooked throughout, and golden brown on top. Let cool for at least five minutes before removing.
- Store in fridge.
Notes
If you only have unflavored whey, 60g of whey + 1 tsp vanilla + 1/4 tsp powdered stevia (or 10 drops liquid stevia) works as a replacement!
Tools used - silicon muffin tin, coffee grinder
Be First to Comment