Low-Carb and Gluten Free Pumpkin Muffins
Oct 11, 2011
Whenever it starts to get cold outside, all I want to do is stay inside and bake stuff. The oven keeps me warm while baking and the extra goodies add extra fat that keeps me warm all winter- like a bear. The only trouble with this delightful hobby is the fact that I try to avoid carbs and sugar. If I could just bake for other people all would be fine, but who would lick the beaters? Thankfully, all over the internet, recipes for yummy sounding foods without carbs and sugar are popping up. Of course, I can never just follow a recipe, so my variations on the carb and sugar free variations, are often not quite right. I found this recipe for Pumpkin Spice Muffins and since I didn't have the exact ingredients, my version was, as usual, not quite perfect. I didn't have oat flour, so I used a mix of oat bran, flaxseed meal, and gluten free flour. I didn't have almond flour, so I used hazelnut meal. I didn't have vanilla protein powder, so I used chocolate protein powder. The flours that I used didn't make them bad, but the chocolate and pumpkin flavors canceled each other out. My version tasted pretty blah. Lots of butter un-blahed them!
Here's the real recipe for Protein Pumpkin Muffins. Feel free to change things, but please avoid the chocolate protein powder unless you are only baking as a way to stay warm. Good luck!
Preheat oven to 350 degrees. Spray 9 muffin tins with non-stick cooking spray or grease it with coconut oil. Mix the following in no specific order:
1/2 cup oat flour
1/2 cup almond flour (if you don’t have almond flour, you can use 1 cup oat flour, but it’ll have more carbs)
1/4 teaspoon salt
1/2 teaspoon baking soda
2 scoops vanilla protein powder
3/4 cup pure pumpkin 3 egg whites
*Optional: 1/8 cup Splenda. Stevia is fine too. More or less depending on how sweet you like things. Bake for approximately 12 – 14 minutes. Take them out when the tops are just starting to golden, or poke a toothpick into the center and it should come out clean. Watch these closely and take them out when you think they aren’t quite done yet. If they are super dry and yucky, you baked them too long. This recipe makes 9 muffins.
Nutritional Information Per muffin: 104 calories Protein: 10 grams Carb: 7 grams Fat: 4 gram