Pumpkin Protein Muffins

Made with pumpkin, carrots, zucchini, apple, and spices, these muffins made with protein powder are bursting with flavor.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 204 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons baking powder
• 1 (15 ounce) can pumpkin puree
• 1 cup shredded carrots
• 1 medium zucchini, chopped
• 4 large eggs, or more to taste
• 2 cups granular sucralose sweetener (such as Splenda®)
• 2 medium apples, peeled and cored
• 6 scoops sugar-free vanilla-flavored whey protein powder
• 1.5 cups all-purpose flour
• 0.5 teaspoon ground nutmeg
• 1.5 teaspoons granular sucralose sweetener (such as Splenda®)
• 1.5 teaspoons ground cinnamon, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tray. Mix 1 1/2 teaspoons sweetener with 1/2 teaspoon cinnamon; set aside.

Step 2

Finely chop one apple and set aside. Coarsely chop the remaining apple and place in a blender.

Step 3

Add pumpkin puree, zucchini, carrots, eggs, and vanilla extract to the blender. Pulse until well combined.

Step 4

Pour mixture into a mixing bowl and add 2 cups sweetener, flour, protein powder, baking powder, remaining 1 teaspoon cinnamon, and nutmeg. Add apple and mix well. Pour into the prepared muffin tray and sprinkle with sweetener-cinnamon mixture.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.