Recipe: Paleo/Primal Low carb high protein pumpkin chia muffins
These muffins have been in the works for a while. They are delicious and filling and low cal and, well you should try them.
Ingredients – serves 1
4 T pumpkin puree
2 egg whites
2 T water
1 T chia seeds
1 scoop vanilla protein powder
1/8 t baking powder
dash of cinnamon
Preheat the oven to 350 degrees.
Combine the wet ingredients together and mix well. I don’t like to use more than one bowl when I bake, so add the dry ingredients to the wet, mixing well with a fork or whisk after each ingredient (especially the protein powder, you don’t want clumps!).
Let sit for a couple of minutes for the chia seeds to absorb some liquid.
Pour the batter into a greased muffin tin. I prefer to use silicone muffin cups so that I don’t have to grease it. The muffins release easily and if I haven’t been too messy in filling them, I can just pop my muffin tin back into the cabinet. These filled 4 whole muffins and part of a fifth one.
Bake for about 25 minutes or until the tops spring back when touched. Don’t go upstairs and get distracted while these are baking and only remember them until you smell them. That would be kind of bad. At least they didn’t burn. These cooked for 45-50 minutes. They were still easy to get out of my muffin cups and were a delicious lunch!
I hope you will try these!
8 g fat (most of it from the chia seeds, so healthy Omega 3!)
15 g carbs
9 g fiber
37 g protein (this is subject to change based on your protein powder, I use Cytosport from Costco)