Pumpkin Protein Muffins - Part 2

A few weeks ago I posted a blog entry about pumpkin protein muffins...I attempted round 2 last night, with some modifications, and they turned out amazing!

Here's the original recipe:

Wet stuff:

15 ounces canned organic pumpkin

2 egg whites

Dry stuff:

1 cup oats, ground in food processor

2 scoops vanilla protein powder (this had 23g per scoop!)

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup splenda (you could certainly use sugar or agave nectar if you don't mind the calories)

Handful chopped walnuts

Mix all that junk up and transfer to a muffin tin coated with nonstick spray, filling each muffin cup about halfway. Put into a 350 degree oven and bake for just 8-10 minutes.

And here's my new version:

Wet stuff:

1 c. pumpkin puree (better with freshly pureed pie pumpkins!)

2 tbsp of ground flax seeds blended with 6 tbsp of water

Dry stuff:

1/2 c. wheat germ

1/2 c. whole wheat flour 

3 scoops vanilla protein powder (should be about 50 g worth)

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 c. sugar

A handful or so of shredded coconut

Mix everything together, batter will be a bit thick. Bake in mini-muffin tins at 350 degrees for about 9 minutes.

These new muffins turned out amazing! I got almost 3 dozen mini-muffins out of this recipe. They are very moist, puffed up nicely, and the coconut is a really nice added texture and flavor. And they're still super healthy, and vegan!

Enjoy!