What you need:
- '/3 cup (50 g) almond meal
- '/4 cup (25 g) gluten
- '/4 cup (30 g) vanilla whey protein powder
- '/4 teaspoon salt
- '/4 cup (6 g) Splenda
- 1 teaspoon baking powder
- '/2 teaspoon ground cinnamon
- '/2 teaspoon ground nutmeg
- '/2 cup (120 g) canned pumpkin
- 1 egg
- 2 tablespoons (30 g) butter, melted
- '/4 teaspoon orange extract
- '/3 cup (80 ml) Carb Countdown Dairy Beverage
- '/2 cup (60 g) chopped pecans
- Preheat oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick cooking spray, or, if you prefer, line it with paper muffin cups.
- In a mixing bowl, measure all your dry ingredients. Stir them together, to evenly distribute ingredients.
- Combine the canned pumpkin, egg, melted butter, orange extract, and Carb
- Countdown Dairy Beverage and whisk together. Make sure your oven is up to temperature before you take the next step!
- Pour the wet ingredients into the dry ingredients and, with a few swift strokes, combine them. Stir just enough to make sure there are no big pockets of dry stuff; a few lumps are fine. Stir in the pecans quickly, and spoon into prepared muffin tin. Bake for 20 minutes; remove from pan to a wire rack to cool.
Nutrient breakdown per serving:
- 119 calories
- 8 g fat
- 9 g protein
- 3 g carbohydrate
- 6 g usable carbs.