I made these sweet little pumpkin protein muffins for breakfasts this week. They are gluten free and packed with fiber and protein.
Not to mention, pumpkins keep eyesight sharp, aid in weight loss, may reduce cancer risks, protects the skin, boots your mood and helps beef up your immune system.
This is a neat side show of the health benefits of pumpkins!
Breakfast is an easy meal to skip. However, it’s actually detrimental to skip it. Make about 10 of these little muffins and set them in the fridge. In the morning, grab 2 – and eat them on your morning commute with to-go coffee. Yum.
You will need: ½ regular sized can pumpkin puree, 3 tbsp. ground flax seed, 3 tbsp. chia seeds, 2 tbsps. sweet leaf (or any natural sweetener), 1/2 tbsp. baking powder, 1/2 tbsp. baking soda, 2 scoops whey protein powder, & 1 cap full vanilla extract.
Preheat the oven to 350 and bake these in muffin tins for about 20 – 25 minutes. My recipe yielded about 8 muffins. I would suggest using muffin liners as well. Easy to store and easy to grab in the morning.