November 02, 2016

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ABS Pumpkin Cinnamon Muffins

 

ABS Pumpkin Cinnamon Muffins
By Maria England, ABS Team

Yields: 6 muffins

Macros for 1 Muffin:

Calories: 50 calories

Fat: 0.6g

Carbohydrates: 4.6g

  • Fiber: 1.8g
  • Sugar: 1.1g

Protein: 7.9g

  • 2/3 cup – Pumpkin Puree
  • 2 each – egg whites
  • ¾ cup/1.5 scoops – ABS Cinnamon Roll Protein Pancakes Mix
  • ½ tsp - baking soda, gluten free
  • ½ tsp - baking powder, gluten free
  • 1 tsp – vanilla extract, gluten free
  1. Preheat oven to 350°F and line 6 muffin cups with cupcake liners and spray with pan spray.
  2. Mix all ingredients together.
  3. Divide into the 6 muffin cups and bake 15-20 minutes until golden brown a toothpick comes out clean.
  4. Allow to cool completely and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

 


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