Last night I decided to make up some more pumpkin protein squares to stock the freezer. No, I'm not really going through them very fast, but I know as things get crazy in Sept, I'll run out of time to bake.
I wanted to make some changes from last time, so here's what I did (roughly) and they turned out GREAT! IT's the same basic recipe....still 350 degrees for 30 mins etc mix dry, mix wet, fold together.
(* this is different from JE)
2 c oat flour
4 scoops whey*
5tbs pumpkin spice*
1/2 tbs cinnamon*
1tsp baking powder
1/2 tsp salt
sweetener up to 1/2 cup if you want (I didn't)
4 egg whites
1 apple sauce cup* (check that it's clean!)
1/2 mashed/pureed sweet potato*
1 grated zucchini*
1/2-1c grated carrots*
1/2 can pure pumpkin (I used ED Smith...about half the can)
The end result was a thickish muffin like mix. Maybe it would work to add some almond milk to thin this out if you wanted. I just plopped about 1/4 c spoonful into muffin tins.
I got 22 muffins but I wasn't being super careful with consistent sizes. you can easily get 24 from this. I'm not sure exactly what a serving would be. I just eat one.
Perfect for filling the kitchen with fall smells! The consistency is amazing, and it's packed with vitamins, and protein! Add nuts if you're into that :)
| current weight: 183.0