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Louis Remolde: The Single Baker

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health

Pumpkin-Vanilla Protein Muffins

I recently discovered that my Hardcore fitness could finally eat my baked goods and not feel guilty.

For a friends recent Birthday and Going Away gift I made her Pumpkin-Vanilla Protein Muffins.
I couldn’t get over how tender and light they came out.  I thought for sure they would be dry and flavorless.
There are many amazing healthy recipes out there , some get complicated with many ingredients others omit so may ingredients they are boring.
I wanted the flavor to be there and the health. 
Try these out! 

Pumpkin-Vanilla Protein Muffins
    
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup oat flour ( oats buzzed up in food processor )
1/2 cup whey vanilla protein
1 1/2 teaspoons baking soda
1 1⁄2  teaspoon kosher salt
1 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Nutmeg I used one whole ,grinded on a micro plane
1 cup of light brown sugar
2/3 cup coconut oil
1/2 water ( room temperature )
3 eggs (room temperature )
1 can of pumpkin puree ( not pie mix

Pepita Seeds, sugar and cinnamon for tops .

Directions

Preheat oven 350 degrees Fahrenheit.
Place paper baking cups in 24 regular size muffin tins.
In a large bowl , mix flours, protein,  salt, baking soda, cinnamon,  nutmeg,  ginger. Whisk together set aside.
In another bowl  stir sugar, coconut oil, water,eggs with whisk.
Stir pumpkin into bowl with liquids.
Add to flour mixture,  stirring just until just moistened.
Evenly distribute the batter.
Bake 25 minutes
Cool for 5 minutes in tins.
Release and let cool on rack.

My amazing Hardcore Workout partner on Fridays!!!! Maureen 

Peanut Butter

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