Pumpkin Power Muffins

Pumpkin Power Muffins

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Continuing on this journey of working with alternative ingredients, I have found great pleasure in working with almond flour, maple syrup and eggs as my base for a majority of my alternative ingredient bakes. Adding ingredients to this base to generate flavors I love has been a lot of fun.

Today, I made Pumpkin Power Muffins. These great muffins are perfect with morning coffee and compliment my power meal of scrambled eggs, turkey bacon, nonfat greek yogurt and granola. It gives me the perfect sweet balance to my breakfast and offer power punching nutrients! And most of all, the pumpkin flavor along with the cinnamon and coconut oil makes for a delicious treat anytime of the day!

These adorable muffins only take a few minutes. The papers are from Simply Baked, one of my favorite baking supply companies. They are wholesale, but you can find their products with a simple google search at a popular retailer. The smell radiating from the oven is heavenly. Enjoy the bake!

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Pumpkin Power Muffins Recipe

4 tbs coconut oil melted

1 cup pumpkin puree

1/2 cup pure maple syrup

2 large eggs

2 cups almond flour

1 tbs ground cinnamon

1 tsp baking soda

1/2 tsp Himalayan pink salt

Combine the oil, pumpkin, maple syrup in eggs. Combine the dry ingredients in a separate bowl. Pour the dry ingredients into the wet until fully combined.

I used two ice cream scoops full for each cup and the recipe yields 6 muffins.

Bake for 30 – 35 minutes for 350 degrees.

Let cool and serve!

Nutrition Facts
Servings: 6
Amount per serving
Calories 228
% Daily Value*
Total Fat 12.9g 17%
Saturated Fat 6.7g 34%
Cholesterol 55mg 18%
Sodium 270mg 12%
Total Carbohydrate 24.4g 9%
Dietary Fiber 2.8g 10%
Total Sugars 17.4g
Protein 4.4g
Vitamin D 5mcg 26%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 

 

Oatmeal Almond Protein Bars

On my quest for alternative bakes, I’ve been experimenting with alternative ingredients and not having a lot of luck. However, today I baked up a great batch of Oatmeal Almond Protein Bars and thought it was worth sharing.

For healthier snacks, I’m always on craving a bake and this one I can enjoy without any guilt. It’s packed full of protein and all natural ingredients. It contains no dairy, no gluten and I used vegan chocolate chips! It was easy to prepare, only took about 20 minutes before putting into the over for about 15 minutes.

In the recipe, I use vegetable base protein powder, not whey. I used a whey protein powder in a recipe last week, it wasn’t good. So I did some research and found out that using a vegetable based protein powder will garner better results.

I asked Nicholas, my son, to try a bar, he loved seeing the chips, but after hearing all the healthy ingredients, changed his mind! I’m going to keep trying! LOL

Enjoy the bake and let me know your results.

 

Oatmeal Almond Protein Bars

1 cup almond butter – I used crunchy or you can use creamy

3 oz of vegetable based vanilla protein powder

1/4 cup of coconut oil – solid

2 eggs

1/2 cup pure maple syrup

2 cups gluten-free whole oats

1/2 cup of unsweetened coconut flakes

1 tsp of baking soda

5 oz (half a bag) of vegan chocolate mini chips

In a large bowl, combine with a mixer the almond butter, protein powder, coconut oil and maple syrup until fully combined. Then add eggs. Blend for about a minute.

Add oats, coconut flakes and baking soda to almond butter mixture. Using a large spatula, fold in the dry ingredients until it is fully mixed into a heavy batter.

Using a 9 x 11 inch glass pan, spray with cooking spray and then using a large spoon spread the batter to all the pan edges.

Sprinkle the mini chocolate chips over the top of the batter before placing in a 350 degree over. Bake for about 14 minutes. Don’t over bake.

Enjoy the bake!

Trace