High Protein Pumpkin Muffins & Bread

If you have roughly 30 minutes to spend in the kitchen, High Protein Pumpkin Muffins & Bread might be a super gluten free, dairy free, and fodmap friendly recipe to try. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 33 calories. This recipe serves 12 and costs 32 cents per serving. This recipe is liked by 36 foodies and cooks. If you have sea salt, egg whites, pumpkin pie spice, and a few other ingredients on hand, you can make it. It is brought to you by Fresh, Fit 'n' Healthy. With a spoonacular score of 24%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: High Protein, High Fiber Blueberry Muffins, Chocolate protein cake , How to make high protein bread, and A High Protein Snack: Healthy Almond Joy “Cheesecake” {Gluten Free, Low Carb + High Protein}.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

½ cup Almond Milk

2 teaspoons Baking Powder

2 tablespoons Coconut Flour

2 teaspoons Coconut Oil

½ cup Egg Whites

½ cup Pumpkin

1 teaspoon Pumpkin Pie Spice

½ teaspoon Sea Salt

2 packets Stevia

1 tablespoon Vanilla Extract

1 scoop Quest Vanilla Protein (made of whey and casein!)

Equipments:

oven

bowl

mini muffin tray

loaf pan

Cooking instruction summary:

Preheat oven to 350 degreesCombine all dry ingredients together in one bowl, and all wet ingredients in a smaller bowl.Mix both bowls together.Pour into mini muffin trays or mini bread loaf pans sprayed with nonstick spray (I made 9 mini muffins and 1 mini loaf).Bake mini muffins for 12-15 minutes, and mini bread load for 25 minutes.

Show detailed instructions

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Norman Borlaug, an agricultural scientist, developed new strains of crops which yielded 4 times as much food . He is said to have saved the lives of over a billion people, making him one of the most influential men in human history.

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