Cinnamon Pumpkin Protein Muffins
Start your morning with these protein packed muffins from Cathe Friedrich!
Make This Recipe
- 1/2 cups canned pumpkin
- 3 scoops cinnamon whey protein
- 5 tablespoons all purpose flour
- 2/3 cups Eggland's Best 100% Liquid Egg Whites
- 1 teaspoon baking powder
- 1/2 cups sugar free maple syrup
- 4 teaspoons almond butter, smooth
Preheat oven to 375° F.
In a bowl, mix all ingredients for the muffins.
Spoon batter into muffin tins that have been sprayed with non-sticking cooking spray.
Place in oven and bake for about 10-15 minutes. The muffins are cooked when you can insert a toothpick into the center and it comes out clean.
Remove from oven, and allow to cool slightly.
In a bowl, mix all ingredients for muffin glaze.
Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
Dribble or spread the glaze on the muffins.
Set on a rack or plate to cool and sprinkle with cinnamon.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 muffin|