𝟖𝟓 𝐜𝐚𝐥𝐨𝐫𝐢𝐞𝐬 + 𝟏𝟐 𝐠𝐫𝐚𝐦𝐬 𝐨𝐟 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 + 𝟑𝐠 𝐨𝐟 𝐟𝐢𝐛𝐞𝐫 ... PER muffin...speechless. They're not only super simple to whip up, but also the perfect compliment to your coffee at 𝘣𝘳𝘦𝘢𝘬𝘧𝘢𝘴𝘵, your tall glass of water as a 𝘴𝘯𝘢𝘤𝘬, OR a scoop of peanut butter for 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 🍯😋 Check out the super clean recipe below 👇🏽
½ cup + 1 tbsp squash (𝘤𝘢𝘯 𝘣𝘶𝘺 𝘤𝘢𝘯𝘯𝘦𝘥 𝘴𝘲𝘶𝘢𝘴𝘩 𝘱𝘶𝘳𝘦𝘦, 𝘰𝘳 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦)
½ cup apple sauce (𝘧𝘰𝘳 𝘒𝘌𝘛𝘖, 𝘤𝘢𝘯 𝘴𝘶𝘣 𝘸𝘪𝘵𝘩 ½ 𝘤𝘶𝘱 𝘮𝘰𝘳𝘦 𝘰𝘧 𝘴𝘲𝘶𝘢𝘴𝘩 𝘱𝘶𝘳𝘦𝘦)
⅘ cup + 1 tbsp egg whites
1 tsp vanilla
1 tbsp lemon juice
¾ cup Gainful protein powder (50% first order here)
⅓ cup coconut flour
1 tbsp Lakanto monk fruit sweetener (use code "KTLEO" for 15% off)
1.5 tsp baking powder
½ cup fresh blueberries
- preheat oven to 350, line a muffin tin with 12 liners (silicone or paper)
- If you’re going the ‘homemade squash puree’ route, let’s prep that first! Cut the squash into small pieces. Fill a saucepan ¾ way full of water. Drop the cut squash into the saucepan. Bring to a boil, or until the squash is extremely soft. Drain the water, and let the squash cool a bit. Drop the soft squash into a food processor / blend, then blend until puree consistency is reached!
- next, combine the squash puree with the other wet ingredients (apple sauce, egg whites, vanilla, lemon juice). In a separate bowl, combine the dry stuff (protein powder, coconut flour, monk fruit sweetener, baking powder). Pour the dry ingredients in with the wet! Once well mixed, fold in the fresh blueberries.
- pour the mixture into the 12 lined muffin tins. Bake for 13 minutes, if using vegan protein powder, but bake for 15 minutes if using whey / non plant based protein.
Optional icing: found here on my blog 🤙🏽