Orange Creamsicle Protein Muffins

This recipe has been one of my go-to's for the past few weeks. I love breaking them up and adding them to my protein fro-yo! They are also delicious toasted up with some peanut butter, or served with some egg whites for breakfast. I love to make a batch in the beginning of the week for a quick, grab-and-go snack. Plus, the macros are pretty awesome. I originally made these muffins for my brother. He had just bought MusclePharm Combat Powder in Orange Creamsicle and wanted me to come up with protein-packed treat. Little did I know I'd be making them again and again! I've switched up the flavor of the muffins by using different protein powders, but I still like using MusclePharm the best.

Orange Creamsicle Protein Muffin

Ingredients:

1 cup Wheat Bran (I use Bob's Red Mill)
1 1/2 scoops MusclePharm Orange Creamsicle
2 tablespoons ground flaxseed
1/2 cup plain greek yogurt
1/2 cup egg whites
1/4 cup unsweetened almond milk
1/2 teaspoon orange extract

Directions:

1. Preheat oven to 350. Spray a muffin tin with non-stick spray.
2. Blend all ingredients in a blender.
3. Divide batter evenly among the muffin tin (my muffin tin makes 6 muffins)
4. Bake for about 12-15 minutes, or until a knife comes out clean.
5. Remove from the muffin tin. Place on a cooling rack. Allow to cool.

I store these in my fridge for up to a week. You can also freeze them.

Nutrition Info (1 muffin): 85 Calories, 1.6 g Fat, 9.7 g CHO, 5 g Fiber, 12 g Protein

Mango Coconut Protein Muffin-Cakes!

     I'm not really sure why this recipe came to me. It's actually kind of weird how it all came together actually- almost like it was destined to happen. It all started when I bought a mango at the grocery store two days ago. I NEVER buy mangoes. It's not that I don't like them, I just like to stick to my usual when it comes to fruit. I'm not sure why I put it in my shopping cart, but I did. The next day, @clean_lovin posted a recipe for "Mango Coconut Protein Muffins". They looked delicious, but mostly consisted of oats. I like when my treats are mostly protein. So, I "liked" her photo, but didn't plan on making them.
     I was driving home from interning at the hospital all day and it was then that the ingredients all jumped out at me: mango, protein powder, coconut flakes....what would make this recipe different from every other protein powder treat? Ah, yes- silken tofu! I had leftover silken tofu from my Tofu Avocado Cream sauce recipe that I made and wanted to use it up. How perfect! I had exactly 40 minutes before I had to leave my house to meet a client, so the pictures are not how I'd like them to look, but I was in a SERIOUS rush. Why couldn't I just wait until I got home? Not sure. My inner baker voice was telling me "IT''S NOW OR NEVER!" And I'm SO happy I listened. These babies came out insanely moist and tropical-licious (yea....not a word). One of my favorite creations ever! I was planning on muffins, but they kind of came out as a cross between a muffin and a cupcake. Therefore, I am calling them Muffin-cakes! You can probably make them in a brownie tin and cut them into bars, or even make them into a cake!! OK, here's the recipe!

 

 Mango Coconut Protein Muffin-Cakes

Ingredients:

1/2 cup diced mango

1/2 cup silken tofu

1/4 cup egg whites

2 tablespoons unsweetened Vanilla Coconut Almond Milk (can use regular Almond milk, or your milk of choice)

1 teaspoon vanilla (Next time I'll use coconut extract, mine had leaked all over and I couldn't use it :( )

1/2 cup vanilla whey protein powder

1 tablespoon ground flaxseed

2 tablespoons coconut flour

2 tablespoons unsweetened coconut flakes

1/2 teaspoon baking powder

3 packets Truvia (or to taste)

Directions:

1. Preheat oven to 350. Spray a muffin tin with cooking spray.

2. Place the diced mango, silken tofu, egg whites, milk and vanilla until smooth. 

3. Add all of the dry ingredients. Blend well.

4. Pour batter into the muffin tin (It is enough for four muffins- fill about 2/3 of the way)

5. Bake 15-20 minutes. 

6. Remove from muffin cups and allow to cool.

I didn't have time to make the frosting I wanted, so I mixed together some Greek yogurt with Truvia and topped it with some coconut flakes. Next time, I'll add in some vanilla protein powder to make it more "frosting" like. They are also awesome without frosting. I packed one to accompany my salad at lunch today. Seriously one my FAVORITE recipes to date. MUST TRY!! Let me know what you think! 

P.S. I don't have the EXACT macros just yet, but one muffin provides approximately 112 calories, 9 grams CHO, 3 grams Fat, 3 grams fiber, and 12 grams of Pro!

Savory Pumpkin Protein Bread and Pumpkin Protein Muffins!

Two confessions: 1. I'm OBSESSED with pumpkin 2. I've been slacking on my blogging. I've been cooking and packing lunches like crazy, but I haven't been blogging as much as I would like to be :(. Interning and working full-time and taking classes does not give me much free time. However, I am now in my food service rotation and find myself with a little extra "me" time here and there. So, I get to post two new pumpkin recipes!!

I used the Savory Pumpkin Protein Bread recipe that Anna posted, but modified it a bit. The first time I made it, the 5 T of soy sauce that the recipe called for was WAY too much. So I lowered the amount and it came out perfect!

Savory Pumpkin Protein Bread

Ingredients:

3/4 cup egg whites
1/2 cup pea protein (I use Swanson)
1/4 cup coconut powder
2 tablespoons nutritional yeast
2.5 tablespoons soy sauce
1/2 cup unsweetened almond Milk
1/4 cup canned pumpkin
1 teaspoon baking powder

Directions:

1. Preheat oven to 350.
2. Put all ingredients in a blender and blend until smooth.
3. Place in a loaf pan sprayed with cooking spray.
4. Bake for about 30 minutes. Transfer to a cooling rack.

YUM. I brought a slice with me for lunch today along with zucchini noodles in avocado cream sauce and a veggie burger :). Here's a picture of a slice that I semi-kinda already bit into:

I had some pumpkin left over, so I decided to throw together another fun snack. What happened? Pumpkin Protein Muffins! I couldn't find any that were in my carbohydrate/calorie range, so I made this one up on a whim. . . Success!

Pumpkin Protein Muffins

Ingredients:

1/2 cup pumpkin
1/2-3/4 cup unsweetened Vanilla Coconut Almond Milk
3 tablespoons egg whites
1/4 teaspoon vanilla
1/2 cup vanilla whey protein powder
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
4 slices banana (optional)

Directions:

1. Mix the dry ingredients together. Add the pumpkin and blend well.
2. Add the wet ingredients to the dry ingredients and blend well. Divide mixture into four muffin tins sprayed with cooking spray. Place a banana slice the center of each one.
3. Bake at 350 for about 15-20 minutes.

I have to calculate the exact nutrition facts, but one muffin (out of the four) was roughly 110 calories! I put one in my sister's lunchbox. Her reaction?: "Holy balls, this is soooo good!"