Pumpkin Protein Muffins

IMG_5951Happy Halloween!!!

To celebrate I decided to create some yummy pumpkin protein muffins to get into the spirit of things.

This recipe makes 8 large cupcakes, and is really simple to make.


Ingredients

  • 115g Pumpkin
  • 2 1/2 scoops of Vanilla whey protein powder
  • 2 tsp Baking powder
  • 1 tbsp Cinnamon
  • 1tbsp Mixed spice
  • 40g Brown rice flour
  • 3tbsp Agave
  • 15g Ground Almonds
  • 1 Egg
  • 100g Total 0% Greek yoghurt
  • Pumpkin seeds to decorate

Method

  1. Firstly the pumpkin, get a small sized eating pumpkin small enough to fit in the microwave comfortably. Prick the pumpkin all over with a fork and pop in the microwave for approx 10 mins checking it until it is soft.
  2. Pre-heat your oven to 180 degrees/gas mark 4. Slice the top of the pumpkin, scoop out the seeds, and cut up the body of the pumpkin
  3. Scoop all of the soft flesh away from the skin and blend in a blender or with a hand blender. (I use my nutribullet) It just needs to be like a puree texture nothing too fine.
  4. Add the protein powder, baking powder, cinnamon, mixed spice, and brown rice flour.
  5. Mix throughly adding in the agave, ground almonds, egg, and a heaped teaspoon of the yoghurt. The rest is to frost the cupcakes.
  6. Bake in cupcake cases in the middle of your pre-heated oven for 15/20 minutes, until they spring back when touched in the centre.
  7. Once the cupcakes have cooled top with yoghurt and sprinkle with pumpkin seeds.

MACROS: 113kcal/ 3g Fat/13.1g Carbs/9.7g Protein

Chocolate Coconut Protein Cupcakes

IMG_5322This yummy cupcake recipe will really satisfy that desire for something sweet, but with only 150 calories per cupcake!

Prep Time: 10mins

Cook Time: 15/20mins


Ingredients 

Recipe makes 16 cupcakes:

  • 100g Coconut oil
  • 100g Coconut flour
  • 100ml approx. Coconut milk
  • 100g Chocolate whey protein (I use The Protein Works Diet Whey Complex in Chocolate Silk)
  • 1 medium egg
  • 100g Truvia/Stevia
  • 2tbsp Agave Nectar

Topping ingredients

  • 100g Chocolate whey protein
  • 100g Total 0% Greek Yoghurt
  • 10g Desiccated coconut

Method 

  1. Pre-heat oven to 180 degrees/gas mark 4.
  2. Soften your coconut oil in a bowl, and add the truvia/stevia, and agave nectar.
  3. Sift in Coconut flour and chocolate whey protein and combine all the ingredients together .
  4. Create a well in the middle of the bowl and whisk in the egg .
  5. Add up to 100ml of coconut milk until the batter is thick enough to leave a trail for a few seconds when dropped from the spoon.
  6. Spoon mixture into cupcake cases, and bake in the centre of a pre-heated oven for 15/20 minutes until they are spingy to the touch.
  7. Allow to cool on a baking tray, and prepare the frosting.
  8. Add the yoghurt to the chocolate whey protein a little at a time until it reaches desired consistency.
  9. Top the cooled cupcakes with a little frosting and sprinkle with desiccated coconut if desired.

MACROS: 150kcal/Fat 9g/Carbs 11.4g/Protein 11g