When the weather starts getting cooler and the air is nice and crisp, I know that Fall has finally arrived and with it all the flavors of the season. My favorite is pumpkin, I know I can’t enjoy Starbucks high calorie Pumpkin Spice Chia but I can indulge in this delicious post workout treat.
1 large egg
1 large egg white
¼ cup pure pumpkin puree
1 large banana, cut into chunks
½ cup all-natural almond butter
¼ cup pure maple syrup
2 scoops ANSI Ultra Whey Protein Vanilla powder
½ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. sea salt (or Himalayan salt)
1 dash ground nutmeg
Preheat oven to 350° F.
Prepare twelve muffin cups by lining with muffin papers or coating with spray.
Place egg, egg white, pumpkin, banana, almond butter, and maple syrup in blender; cover. Blend for 30 seconds.
Add Protein Powder, baking powder, cinnamon, salt, and nutmeg; cover. Blend until smooth.
Divide batter evenly among prepared muffin cups.
Bake 16 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.
Transfer muffins to rack; cool.