Yes, I know my protein muffin kitchen has been slow. In fact, cooking for myself has taken back burner status over the last few weeks. It hasn't been all bad, just not the usual. Even when I'm not in the mood to food prep, I pack cottage cheese and mixed greens for lunch or some ground turkey and veggies.
Over the last three weeks I have been in serious rest-mode. Hey, I think after three years of consistent training and batch cooking, a woman needs and is allowed a REST!
Well, the good news is my kitchen is back in business and my gym game will commence at full-speed tomorrow.
Along with a crock pot of 96% lean beef chili, orange bell pepper and kale turkey muffins, oatmeal chocolate chunk cookies (for HIM!) and some green juice, I took a spin on my coconut flour muffins and reinvented the pumpkin protein muffin. It's like pie. This means it may not be for everyone. It's super-moist and not cakey and crumbly. It's dense like pie with a crusty, cinnamon dusted top. I plan on starting my day off tomorrow with one of these topped with the leftover greek yogurt from baking. To say I'm excited is an understatement for SURE!
Okay, okay. Enough teasing.
Ingredients (from MyFitnessPal.com)
I preheated my oven to 350.
Then, mixed all of the wet ingredients in a stand mixer starting with the six egg whites.
Once all wet ingredients were well mixed together I added the dry leaving the coconut flour for last. I started by incorporating 1/2 cup of coconut flour and then added about another 1/4 cup to get a batter consistency.
Next, I lined a 12 muffin tin (standard size) with aluminum foil liners, sprayed with coconut oil cooking spray from Trader Joe's and evenly distributed the batter between all cups. Dust the top of each with a little extra cinnamon.
I set my kitchen time for 30 minutes at which point I left them in for another 5 minutes. I think you need to monitor your muffins after 30 minutes as the tops should be browned, not burnt, just browned.
Let them cool completely before eating as the cook-over time will help to get them "just right."
As with any protein muffin recipe it is important to keep them refrigerated and after 24 hours I freeze all leftover muffins in freezer safe baggies for quick snacks on the go!