Paleo Protein Pumpkin Muffins/Cake & Greek Yogurt Frosting (optional)
1 Big can 29oz of organic pumpkin - nothing added, just pumpkin!
1/2 Cup Coconut Flour
1/2 Cup Almond Flour
2 Scoops Vanilla NanoPro Whey (The highest quality, most easily digested, lean protein powder)
1/2 Cup "Milk" I used my Almond/Coconut milk - My fav! Unsweetened of course
1 tsp Vanilla
1 tsp Baking Soda
1-2 TB Pure Maple Syrup or Stevia
1 TB Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
1 tsp ground ginger (I was out but usually would have used it!)
-You can bake this into any form you please.. I realized my bread pan is missing so I may it into a spring form cake pan & muffin pan -
Preheat your oven to 375 degrees. Grab two medium sized bowls and in bowl mix together all of your dry ingredients: coconut flour, almond flour, whey protein, baking soda, cinnamon, nutmeg, cloves & ginger. In the other mix your wet ingredients: pumpkin, eggs - 1 at a time, your milk, and maple syrup. In both bowls mix ingredients well together than slowly add in your dry ingredients to your wet - again stirring well to make sure everything is combined.
In a well oiled pan fill it to your desired height - these will barely rise if at all. Bake for 35-45 minutes depending on pan. 35 minutes for my muffin pan and about 45 for my "cake" due to the density of this recipe remember even after you remove it from the oven it will continue to cook a little.
Let cool and devour if the wonderful aroma in your house doesn't kill you first!
^This is all Paleo v this is not
Greek yogurt cinnamon "frosting"
4 TBS Greek Yogurt - I always use plain Fage - my fav!
Lots of Cinnamon
2 TBs Maple Syrup
Scoop of Cake Batter Protein powder - optional and I actually liked it better without
In my bullet I threw roughly 4 tbs greek yogurt, a good amount of cinnamon and 2 TBS maple syrup... It had a great texture and I honestly should have left it there but I got greedy and added in a half scoop of cake batter whey and it made the texture much more runny.
Because of the runny texture I rebaked the cake for about 10-15 minutes at 400 so it wouldn't get soggy.