Protein Muffins!

I am addicted to protein muffins to the point that I eat several per day and enjoy them...too much! I've been working away in my kitchen, playing with recipes to get something that I like to eat that is not the consistency of a hockey puck and this is what I've Frankensteined together!

Protein Muffin Base

1 ½ c Oat Flour
60 g Whey Protein
30 g Brown Rice Protein (If you don't have this I'm sure 90 grams of whey will work, the texture may just change)
1 ½ tsp Baking Powder
½ c Splenda
Pinch Sea Salt
4 Egg Whites
1/8 c Soy Milk
180 g Unsweetened Applesauce
70 g Pumpkin Puree
1 tsp Vanilla Extract
Cinnamon (Depending on taste and/or recipe)

Oven set to 350 Degrees Fahrenheit

1. I make my oat flour by measuring out 1 1/2 cups of quick oats into my food processor (or use a blender) and grind it down until it resembles flour.
2. I add in the rest of my dry ingredients and grind it until everything is well combined.
3. I add in my wet ingredients and mix until everything has blended and there is no visible flour left.
4. I put my mix ins into the base recipe with a spatula or spoon since I don't want them broken down.
*You can use whatever mix ins you have on hand. I've found this recipe to be very forgiving.

This recipe makes 12 ordinary sized muffins. Please remember to lightly spray your muffin tins with non stick spray.
Place into the oven and check after 14 minutes. I really don't recommend cooking them any longer
than 18 to 20 minutes. Take them out of the tin directly and put onto wire rack to cool completely so you don't get
soggy muffin bottoms.

Also, my nutritional data will probably differ from yours. It's what I've looked up and imputed from the food database. However,
I wouldn't think the difference will be more than a few calories.

The following are just a few of the varieties I've made thus far. The ingredients under them are the "mix ins" that I mentioned earlier.
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Carrot Cake Protein Muffins

Base Muffin Recipe (this time using Vanilla Whey)
116 grams finely grated carrots
1 1/2 tsp Cinnamon
1/2 tsp Lemon Extract
A pinch of the following: Nutmeg, Ground Cloves, Mace, Allspice and Cardamom.
12 g Pecans (1 gram for each muffin top, sprinkled on before baking)

Cals: 95 Carbs: 13 Fat: 2 Protein:8 Fiber:2 Sugar:3
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Pineapple Coconut Protein Muffins
* In a few of my recipes I use freeze dried fruit. I like the taste of it and it adds a nice texture to the muffin. If you use this put the freeze dried fruit in after you make your Oat Flour and grind it down, then continue on with the rest of the steps

Base Recipe using Vanilla Whey
2 tbsp Sweetened Flaked Coconut (put in with the oat flour and pineapple to grind it down as well)
24.5 grams Freeze Dried Pineapple Wedges
1/2 tsp Mccormicks - Imitation Coconut Extract
1/4 tsp Rum Extract
Cals:119 Carbs:14 Fat:3 Protein:10 Fiber:2 Sugar:4
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Peach Protein Muffins

25.4 grams Freeze Dried Peach Slices
1/2 tsp Orange Extract
I also broke up some additional peach slices and sprinkled them on the top before baking
Cals:94 Carbs:13 Fat:1 Protein:9 Fiber:2 Sugar:4