This recipe is definitely a winner!  It came from this month’s edition of Oxygen Magazine. I made a few minor changes to make it my own.  Check out the nutrient information…each muffin contains 31g of protein and only 10 grams of Carbs!!!  Enjoy!!

3 scoops whey protein powder-I used True Protein French Vanilla Crème.

9 egg whites

3/4cup organic pumpkin, canned

6 tbsp.  Ground flaxseed

8 packets powdered vanilla Stevia

3 tbsp. unsweetened dark chocolate cocoa powder-Trader Joe’s

2 tsp. baking powder

1. Preheat oven to 350 F.  Line 12- cup muffin tin with paper liners or use place a thin layer of coconut oil in each tin.  ( I used the coconut oil)
2. Combine all ingredients in a mixing bowl.  Blend together in a blender or use a handheld whisk.  (I used a wire whisk and it blended the ingredients together well.)
3. Divide the muffin mixture into the tins.
4. Bake for about 15 minutes or until fully cooked through.  To test for doneness, insert a toothpick into a muffin and if the pick comes out clean, it is ready.  Remove from oven.
5. Let cool on wire racks.

FROSTING

1 cup Vanilla whey protein-I used True Protein French Vanilla Crème

2 tsp. cinnamon

2 packet vanilla Stevia

Mix all ingredients in a small bowl.  Add either water or Unsweetened Almond Milk and stir until smooth.  I used the Unsweetened Almond Milk and just poured it into the bowl until I got the consistency of frosting.  I then put the frosting in the refrigerator, it was better after it sat in the refrigerator for awhile.  Instead of frosting each muffin right away, I put the muffins into a zip lock bag to ensure freshness and put the frosting on as I ate them.  This frosting is really yummy!!

Nutrients per muffin:

Calories 210, Total Fats 6 g, Saturated Fat 1.5 g Trans Fat 0g, Sodium 220mg, Total Carbohydrates 10g,

Dietary Fiber 1g, Sugars 4g, PROTEIN 31 g.