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- Macros For each Muffin:
-
Calories:
199 -
Carbs:
21g -
Fat:
3g -
Protein:
22g
Ingredients
24g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
20g All Purpose Flour (can sub for Gluten Free Flour)
12g Powdered PB
6g Coconut Flour
2g Vanilla Extract
4g Pumpkin Spice
4g Zero Cal Sweetener of your choice
4g Baking Powder
Pinch of Salt
2g Vanilla Extract
150g Pure Pumpkin
50g Plain Nonfat Greek Yogurt
50g Egg Whites
Ingredients for Cheesecake Swirl for 2 Muffins:
6g )Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
1g Coconut Flour
10g Plain Nonfat Greek Yogurt
5-10ml Cold Water
Directions
1.) Preheat the oven to 350 degrees F. Add the dry muffin ingredients to a bowl and mix. Add the wet ingredients to another bowl and mix. Combine the dry ingredients with the wet and mix it all together.
2.) Mix all of the Cheesecake Swirl ingredients together in a separate bowl, then slowly add to the bowl with the muffin batter. You can mix the two together as little or as much as you’d like.
3.) Add the batter to each jumbo muffin mold (https://amzn.to/2Cyj6rz). Place the muffins in the oven for about 20 minutes.
3.) Take the muffins out of the oven and let them sit for 20-30 minutes. After they’re out of the molds, let them sit on a cooling rack to cool some more, then enjoy!