Strawberry Blueberry Protein Muffins

Inspired by a recipe seen in Oxygen Magazine, this revised version of the Blueberry Protein Muffin is also strawberry flavored and high in muscle-fueling, fat-burning, crave-busting protein! With just ten ingredients, it is simple to make and very affordable as well.

Ingredients

3 scoops Quest Nutrition Strawberries & Cream protein

1 cup brown rice flour

1 t. nectresse sweetener

1 t. baking powder

4 T. liquid egg white

1 t. vanilla extract

1 container of reduced sugar applesauce

1 container of Yoplait Whips Greek Yogurt, Strawberry Cheesecake flavor

2 bananas, mashed

3/4 cup fresh blueberries

Directions
Preheat oven to 325 degrees.  Combine all dry ingredients.  Combine wet ingredients, except for the blueberries.  Mix the ingredients together and pour into lined muffin pan, top with blueberries.  Bake for 15-20 minutes.

Pumpkin Coconut Cupcakes

Infused with ginger and cinnamon, these coconut topped cupcakes are a delicious way to sneak in some healthy fats and fiber!  The saturated fats in coconut oil contain medium chain triglycerides, which are metabolized differently than long chain fatty acids, and can have therapeutic effects. Pumpkin in a great source of fiber, providing more than 20 percent of the daily value for fiber in one serving.  This helps keep you full and can reduce hunger. 

Ingredients

1 15 oz can of pumpkin

2 t. baking powder

2 t. cinnamon

1 t. ginger 

3/4 c. almond flour

1/4 c. Coconut Oil

1 T. vanilla extract

1/2 c. nonfat Greek yogurt

4 packets of xylitol

1 T. vanilla extract

1/4 c. shredded coconut

Preheat oven to 400 degrees and place liners in muffin pan. Mix the pumpkin, baking powder, cinnamon, ginger, almond meal, coconut oil and vanilla extract.  Distribute evenly into muffin liners. Bake for approximately 45 minutes.  Allow to cool before frosting.  To make frosting, stir nonfat Greek yogurt with stevia and vanilla extract.  Top with shredded coconut and cinnamon.