Pumpkin Cheesecake Swirl Protein Jumbo Muffins

"Make Food Fun Again" with this Fall treat packed with 22g of Protein!

Servings: 2 Muffins

Keywords: Flex Vanilla Whey Protein Powder

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

Ingredients for Pumpkin Muffins (not the swirl): (makes 2 Muffins)

  • 24 g Flex Vanilla Whey Protein Powder (or protein of your choice) 
  • 20 g All Purpose Flour (can sub for Gluten Free Flour)
  • 12 g Powdered PB
  • 6 g Coconut Flour
  • 2 g Vanilla Extract 
  • 4 g Pumpkin Spice
  • 4 g Zero Cal Sweetener of your choice
  • 4 g Baking Powder
  • Pinch of Salt
  • 2 g Vanilla Extract
  • 150 g Pure Pumpkin
  • 50 g Plain Nonfat Greek Yogurt
  • 50 g Egg Whites

Ingredients for Cheesecake Swirl for 2 Muffins:

Instructions

  1. Preheat the oven to 350 degrees F. Add the dry muffin ingredients to a bowl and mix. Add the wet ingredients to another bowl and mix. Combine the dry ingredients with the wet and mix it all together.
  2. Mix all of the Cheesecake Swirl ingredients together in a separate bowl, then slowly add to the bowl with the muffin batter. You can mix the two together as little or as much as you’d like. 
  3. Add the batter to each jumbo muffin mold. Place the muffins in the oven for about 20 minutes.
  4. Take the muffins out of the oven and let them sit for 20-30 minutes. After they’re out of the molds, let them sit on a cooling rack to cool some more, then enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 2 Muffins

Amount Per Serving
Calories 199
% Daily Value*
Fat 3g 4%
Carbs 21g 7%
Protein 22g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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