
These are very easy to make. They are low-fat, low-carb, super high in protein and taste awesome! The rhubarb makes them moist and adds flavour without a lot of extra calories. Try them out and let me know what you think!
Serves 6
Ingredients:
-3 tbsp white flour (23g)
-3 tbsp ground flax seed (30g)
-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor's PB Marshmallow)
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/8 tsp salt
-1/2 cup(120g) pure pumpkin
-1 whole egg
-2 tbsp light cream cheese *(could use fat-free)
-2 tbsp apple sauce
-1/8 tsp vanilla extract
-2-3 tbsp Truvia or another sweetener to taste
-100g rhubarb peeled and chopped (about 3/4-1 cup)
-1 tsp cinnamon+ more for topping
-extra truvia for topping
Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!
Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre
Kim
Tuesday 3rd of June 2014
Those look fantastic!! I LOVE pumpkin and I LOVE muffins :)