This recipe for Protein Pumpkin Streusel Muffins is perfect for breakfast, a snack, or post-workout fuel.
Each muffin is packed with protein, wholesome goodness, and a divine crunchy walnut streusel topping.
Ingredients for the muffins
- 118ml milk
- 1½ tsp apple cider vinegar
- 250g steamed, non-stringy pumpkin
- 20g coconut sugar
- 118ml coconut or olive oil
- 1 tsp vanilla extract
- 250g self-raising, oat, or spelt flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- 1 scoop Biogen Iso Whey Premium, Vanilla flavour
Ingredients for the streusel
- 1 cup walnuts, whole or chopped
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
Biogen Iso Whey Premium Protein is a protein shake with high levels of EAAs and BCAAs from a Tri-Matrix protein blend that includes whey protein hydrolysate, isolate and concentrate.
Method
- Preheat the oven to 180°C. Line muffin tray with cases.
- Combine the milk and apple cider vinegar. Let sit while you prep.
- Whisk the milk mixture, pumpkin, sugar, oil, and vanilla.
- In a separate bowl, whisk the flour, baking powder, soda, cinnamon, and salt.
- Fold the dry ingredients into the wet, don’t overmix. Fold in protein powder.
- Combine walnuts, sugar, and oil to make the streusel.
- Fill cases ¾ full and top with streusel.
- Bake for 35-40 minutes, or until a skewer comes out clean.
- Cool in the tin for 10 minutes and then on a rack.
