PROTEIN PACKED PUMPKIN MUFFINS

As many of you know I have taken on a new booty and ab program that calls for some timed nutrition which is AMAZING! It is was also really different from what I was doing and I found that prep was the KEY to being successful with the program. 

Naturally, when I learned I would need to eat a combo of  Protein ( red) Carb (yellow) and veggie ( a green) in the am I got to work on thinking what can I do to make this something OTHER than eggs. Because that will get old for me REAL quick.. am I right or what !?!?!?!? I need variety in my life and I NEED to love my food. This one hit the spot for a fast, easy portable meal that eats like a snack! 

This muffin is not sweet like you would expect for a typical muffin. SO if you are not used to eating clean I would add 3 Tablespoons of 100% pure maple syrup to this recipe and work you way down as your taste buds change! 

pumpkin muffins.jpg

Makes 12 Muffins - 3 muffins is 1 serving

For my peeps following my meal plan, this is 1 Yellow, 1 Green, 1 Red 1 teaspoon ( to learn more about my meal plan and to join our accountability group apply here www.btyafitnessjourney.com/getfit

INGREDIENTS 

  • 1 cup quick oats
  • a rounded 1/2 tsp of salt of half tsp with a heavy pinch added ( do not skip this) 
  • 1 teaspoon cinnamon 
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 packets of stevia
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon of pure vanilla extract
  • 2 eggs
  • 1 cup plain greek yogurt. ( if you like a sweeter muffin you can use Okioks Triple Zero vanilla yogurt) 
  • 1 cup of pumpkin puree

DIRECTIONS

  1.  Preheat oven 350
  2. Line a muffin pan with silicone liners ( these were perfect and no sticking, or spray pan)
  3. Place oats in blender or food processor and blend until it resembles a flour
  4. Add the rest of the ingredients blend until smooth 
  5. distribute the batter evenly in muffin pan
  6. Bake for about 20 min
  7. enjoy!  I serve these slightly warmed with a teaspoon of butter

Clean Pumpkin Spice Coffee Creamer

Ahhhhhh YES! That moment you step outside and the air is crisp and cool and you know that fall is on its way! The first thing I think about is Leggings, boots, scarves and Pumpkin EVERYTHING!!!!!!! There is something comforting about a warm beverage first thing on a cold morning, I love it! What I don't love is feeling deprived, I also don't love the Pumpkin Spice Coffee Creamers in the store that are full of crap and chemicals that our bodies do not need. I am passionate about developing recipes that fit my meal plan and keep me satisfied with every season! I hope you love this one as much as I do! 

Hands on time: 10 min  Containers- 1 Yellow ( as a treat 3 times a week)

INGREDIENTS 

  • 1/3 cup Pumpkin Puree ( NOT pumpkin pie filling)
  • Pinch of salt
  • 2 1/2 Teaspoons of goof quality pumpkin pie Spice blend 
  • 2 tablespoons of Coconut Sugar
  • 2 Tablespoons of 100% Pure Maple Syrup
  • 1-2 packets of Stevia 
  • 1 1/2 cups whole milk ( can use 2% also)
  • 1/2 cup Half and Half
  • 1 tsp real vanilla extract ( with no corn syrup in it) 

DIRECTIONS 

  1.  Place pumpkin spice in a sauce pan on low heat and toast spices for about 30 seconds until you can really smell them stirring with wooden spoon often
  2. Add  pumpkin, maple syrup, coconut sugar, stevia and pinch of salt stir for another 30 seconds or min until all flavors are incorporated into pumpkin.
  3. Using a whisk, slowly whisk in cream and milk to the pumpkin mixture until it is fully incorporated and smooth. 
  4. Add the vanilla
  5. Store in a mason jar or container with a lid in the fridge, shake before every use. Keeps for 7-10 days. ENJOY! 

--------> feeling a bit naughty try adding some Whip to the top of the coffee as a nice treat. I like to use TruWhip because it has no hydrogenated oils and no corn syrup. I found mine at Wegmans and I know Whole Foods carries it too.