Pumpkin, Pecans, and Chocolate Chips, oh my! Protein Muffins

Are you noticing a trend? I love chocolate. I love pumpkin. I love delicious. I'm also on the flexible diet called IIFYM (if it fits your macros) so protein everything, because gainz! 

Pumpkin is similar in baking to using mashed ripe bananas or applesauce. It's healthier, the baked good is amazingly moist and soft, with flavor burst. Ripe bananas allow you to use less processed sugar. Applesauce and pumpkin can replace eggs or liquids for some recipes. 

Lesson over. Recipe time! 

Ingredients: 

2 c kodiak protein pancake mix 

1 c Nonfat organic milk 

1 egg 

1/2 c brown sugar 

1/4 c softened butter 

1 c purée pumpkin 

1/4 pecan pieces 

2 oz choc chips 

Cinnamon 

Directions: 

Preheat oven to 350 degrees. 

Mix everything in a bowl till uniform. 

Fill muffin tin (greased or muffin cup lined)  3/4 way full. 

Bake 12-14 mins or until golden brown and a knife comes out clean. 

Eat. 

Recipe makes12 muffins. 

Macros: 1 muffin 

Cal: 159

Fat: 5.3 g 

Carb: 23.6 g

Protein: 6.6 g 

Want more protein? Use 1 scoop of Slap Nutrition cinnamon swirl protein powder. Play around with what you mix in. 

-- banana walnut muffins 

-- apple pie muffins 

-- banana chocolate chip muffins 

-- lemon chia muffins 

Macro friendly, now go get creative! 

Pumpkin Chocolate Chip Protein Cheesecake

HOLY. DELICIOUS. I think I have outdone myself. This cheesecake is amazing. And this recipe is 100% my own creation, because that's what being a chef is all about. Prepare yourself. Ready? Ok here you go: 

Ingredients: 

1 egg

1/2 c egg whites 

8 oz nonfat cream cheese 

8 oz pumpkin (1/2 a regular sized can)

2 scoops Slap Cinnamon Swirl Whey Protejn

2 c plain nonfat Greek yogurt 

1 oz mini choc chips 

1 tbsp Truvia 

Directions: 

Preheat oven to 250 degrees. 

Spray cake pan. 

Blend all those ingredients up until smooth. 

Bake 30 mins, then increase heat to 300 degrees and bake an additional 40 minutes 

Let sit 1 hour or until fully cooked before flipping onto a plate. 

Refrigerate. Eat the whole cake. It's macro friendly. 

Macros: 8 servings 

155 cal/ serving 

Fat: 1.5 g 

Carb: 13.8 g

Pro: 20.4 g 

Enjoy!! 

"Blondies" ... Macro friendly!

So who doesn't love dessert?! Know what I don't love- the artificial ingredients and high fat content. So I sucked it up and decided to give this chick pea/ garbanzo bean dessert stuff a try. I'm pleased. The cookie dough needs work so hold, please, while I eat this batch and tweak the next one! 

Blondies though were pretty on point. 

Ingredients: 

15 oz (1 can) garbanzo beans

1/2 c jiffy whipped creamy peanut butter 

1/3 c walden farms syrup

**can use regular syrup but macros will be different** 

2 tbsp. honey 

1/4 tsp baking powder 

Splash of vanilla extract 

2 tbsp. semi sweet chips- I used Mini 

Directions: 

Drain and rinse beans 

In a food processor, beat up those beans. 

Add all other ingredients except chocolate chips! Process. 

Transfer dough to a bowl, fold in chocolate chips.

Place in a greased 8x8 pan. 

Bake at 360, 25-35 mins. Edges will become golden brown! 

Cool, cut, eat. 

Macros: 6 servings 

~186 calories 

Fat: 10 g

Carbs: 20 g

Protein: 7 g

Enjoy! I'll be playing with this recipe too in an attempt to make it higher in protein :)