Protein Pumpkin Flax Mini Loaves or Muffins
Packed with wholesome ingredients and a boost of protein, these Protein Pumpkin Flax Mini Loaves or Muffins are the perfect guilt-free treat to fuel your day! Made with heart-healthy ground flaxseed, pure pumpkin puree, and a touch of natural sweetness from maple syrup, these muffins are both nutritious and delicious. The addition of protein powder makes them a satisfying post-workout snack or a quick on-the-go breakfast option. With warm spices like cinnamon and nutmeg, each bite is bursting with cozy fall flavors. Customize them with optional mix-ins like chocolate chips, nuts, or dried fruit for added texture and flavor. Easy to make in under 30 minutes, these nutritious muffins are moist, tender, and perfect for meal prep or sharing with loved ones.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 2 whole Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened almond milk (or milk of your choice)
- 0.25 cup Maple syrup (or honey)
- 0.5 cup Protein powder (vanilla or unflavored)
- 0.25 cup Ground flaxseed
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Optional: Chopped nuts, chocolate chips, or dried fruit
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin or mini loaf pan by greasing it or lining it with parchment paper or muffin liners.
In a large mixing bowl, whisk together the pumpkin puree, eggs, vanilla extract, almond milk, and maple syrup until smooth.
In a separate bowl, combine the protein powder, ground flaxseed, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
If using optional add-ins like chopped nuts, chocolate chips, or dried fruit, gently fold them into the batter.
Evenly distribute the batter into the prepared muffin tin or mini loaf pan, filling each cavity about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Remove from the oven and allow the loaves or muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy immediately or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 52.3 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 838 mg | 64% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
