This weekend’s protein baking had a 50% return on investment. My first batch I forgot to add the Truvia, and were inedible. Second batch, delicious.

I’m also having fun playing with new combos of fruits and veggies that combine to make moist, delicious muffins, for not a lot of calories.

Pumpkin Raspberry Protein Muffins
Makes 19 muffins
Calories: 100 kCal
Fat: 4g
Carbs: 12g
Fiber: 4g
Protein: 5g

Ingredients
1 can pumpkin purée
2 cups frozen raspberries
3 eggs (I used liquid egg substitute)
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
2/3 cup unsweetened cashew milk
1 tbsp heated coconut oil
2/3 cup almond flour
1/2 cup coconut flour
2/3 cup oat flour
2 tsp baking powder
1 tsp cinnamon
2 scoops vanilla protein powder

Directions

1) Heat oven to 350 degrees. Spray muffin tins with coconut oil.

2) Combine all liquid ingredients in a small bowl. Mix…