Combining my two favorite flavors to make the ultimate low calorie, high protein vegan muffins!

INGREDIENT FACTS & BENEFITS:

Vegan Protein: There are many sources of vegan protein, but to give you an idea I’ll list some now.. pea, pumpkin seed, hemp, quinoa, whole grains, soy, seitan, TVP, chia seeds, flax seeds.. I think you get the idea! Not all vegan proteins are complete proteins. Soy is one of the few plant-based proteins that contain all 9 essential amino acids, vegan protein powders contain complementary protein blends to create a complete protein. You can recieve all 9 essential amino acids by having a well balanced vegan diet.

Pumpkin Purée: Much like unsweetened applesauce, pumpkin purée is a great substitute for butters & Oils. Pumpkin purée is lower in calories and allows you to enjoy your favorite baked good while dieting!

Muffin

4oz (1/2 cup) Almond Breeze Unsweetened Vanilla Almond Milk (or plant-based milk of choice)

35g (~1/4 cup) Bob’s Red Mill All Purpose Flour

30g (~1/4 cup) Steel Supplements VEG-PRO Milk Chocolate

40g (~1/4 cup) Pumpkin Purée

1/4 cup Walden Farms Pancake Syrup (or sweetener of choice)

1 tsp Vanilla Extract

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Nutmeg

1/4 tsp Salt

Peanut Butter Frosting

2 tbsp Fit PB Powder

1-2 tbsp Walden Farms Pancake Syrup

DIRECTIONS:

Combine flour, protein powder, baking powder, baking soda, nutmeg and salt in a large mixing bowl. In a separate mixing bowl, combine almond milk, pumpkin purée, walden farms pancake syrup and vanilla extract. Combine the two bowls and whisk until fully incorporated. Divide the Muffin mixture equally between 4 silicone muffin molds. Bake at 350 degrees fahrenheit for 20-25 minutes. While the muffins bake, prep the peanut butter frosting. Once the Chocolate Peanut Butter Protein Muffins are done baking, remove them from the oven. Let the muffins cool completely before glazing. Enjoy after an intense workout or as a tasty snack!

Per serving: 4 servings

Calories: 85 Carbs: 9g Fat: 1g Protein: 8g