Don't get me wrong. Kate has always been all about the healthy. She's the one who eats seaweed for a snack. No offense to those of you who love seaweed, but... ick.
The point of all this is, that despite the best efforts of dining services, there aren't an overabundance of high protein, low calorie healthy options that taste good.
This is where I come in. Together with my close personal friend Google, I came up with these really tasty high protein (5 grams), low calorie (71 calories) pumpkin muffins. They taste like fall and pack a real of punch of all there things that are good for you and none of the things that aren't.
Recipe: Moist Pumpkin Protein Muffins
(Adapted from dashingdish.com)
Note: For fun, add 1/4 cup of chopped walnuts, almonds, or pecans. You can even go wild and add the same amount of raisins or dried cranberries instead.
1 cup pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup nonfat greek yogurt
3 egg whites
1 3/4 cup oats
1/4 cup protein powder
1/2 cup baking Truvia
1 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie or apple pie spice
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners, or spray with non-stick cooking spray. Set aside.
In a blender, (or food processor), grind the oats until they are ground. Add the remaining ingredients to the oats in the blender and blend until the mixture is smooth and well combined.
Divide mixture among the muffin cups, and place into pre-heated oven. Bake for 15-20 minutes, or until tops are lightly golden brown.*Note this batter is very moist, and a toothpick may not come out clean…Don’t worry it is baked through if the tops are golden brown!
Cool muffins in the pan.