Oat bran and pumpkin muffins
Makes 1 dozen muffins
Those are easy to make, low in starch and high in protein. They cook in less than half an hour and make great breakfast, roll substitutes and snack with a cup of tea. You can vary the spices to change them from sweet to savoury. Experiemnt with turmeric, cinnamon, black peeper, rosemary, etc.
Ingredients:
½cup of ground almond
½ cup of oat bran
Mixed spice: 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice, 1/2 teaspoon ginger, 1/4 tsp nutmeg, 1/4 tsp turmeric (adjusted to your taste)
½ tsp of salt
½ cup of oat bran
Mixed spice: 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice, 1/2 teaspoon ginger, 1/4 tsp nutmeg, 1/4 tsp turmeric (adjusted to your taste)
½ tsp of salt
3Tbs of pur whey protein powder
2 tsp of baking powder
1 cup of mashed pumpkin (tinned pumpkin is suitable) or winter squash or sweet potatoes
2 eggs
2 tbsp of coconut butter at room temperature
½ cup of chopped walnut
2 tsp of baking powder
1 cup of mashed pumpkin (tinned pumpkin is suitable) or winter squash or sweet potatoes
2 eggs
2 tbsp of coconut butter at room temperature
½ cup of chopped walnut
½ cup of chopped dates (optional for sweetness)
Directions:
- Preheat the oven to 350F, and line a muffin tin with paper cupcake liners or use a sillicon muffin tray
- . In a food processor (I use the blade accessory) mix the dry ingredients first (ground almond, whey, oat bran, spices, salt, baking powder
- . Add the wet ingredients (pumpkin puree, eggs, and coconut butter) and mix thoroughly
- . Fold in by hand the walnuts and date
- . . Spoon the batter into the muffin tin ¾ full to allow for them to rise
- .. Decorate with grated coconut
- .. Bake the muffins for 35 minutes, or until a toothpick inserted in the middle comes out clean.
