There’s nothing worse then leaving a great yoga class or gym session and feeling that gnawing hunger pain in your stomach. Not having a healthy option at your fingertips can often lead to making bad choices. You could opt for store bought protein bars or shakes but they tend to come packed with sugar, preservatives and other lengthy word ingredients. I recommend skipping those options and making your own. Not only can you control what goes into it but it actually is a lot more cost efficient than any store bought option. There’s tons of great homemade post-workout snacks such as smoothies or granola bars to name a couple. One that I tend to enjoy though are muffins. It’s a portable little snack that can be made ahead of time and in large batches which are great for freezing. This allows me to always have a healthy breakfast or snack option available that I can just toss into my purse or yoga bag as I’m running out the door. Muffins can be made to your liking and there are so many different recipes that make changing it up very easy. One muffin recipe that I really love for after a workout is my Pumpkin Spice Protein Muffins. They are packed with protein, healthy fats, good carbs and are very low in natural sugar since their only sweetness comes from maple syrup and banana. The star ingredient in this recipe is pumpkin which not only tastes good but is packed with Vitamins A, C and E, potassium, magnesium and iron. Another ingredient is Buckwheat which offers easily digestible proteins, can combat high blood pressure, reduces inflammation and is gluten-free and grain-free (it is a seed not a grain that is closely related to rhubarb). Hemp protein is used for well, protein, which is also easy to digest and provides a healthy dose of Omega 3 and 6. Hemp is also a plant protein for those not able to digest whey making it a great alternative. As you’ll be able to see in this recipe there are lots of other beneficial ingredients in addition to these. I like to think of these muffins as a little fireball of a food. Not in a spicy way but as in this food packs quite the superfood of a punch for its size. If you make these I guarantee you’ll find yourself loving these tasty muffins just as much as I do. Having all these great benefits is just a bonus!
Pumpkin Spice Protein Muffins
Makes: 24 muffins/ Bake Time: 35-40 minutes
- 1 ½ c pumpkin puree
- 1 c apple, peeled and grated (any kind will work)
- 1/3 c ripe banana, mashed
- 3 eggs
- ½ c maple syrup
- 1 ½ c gluten-free oats
- ½ c buckwheat flour
- 3 tbsp hemp protein
- 3 tbsp unsweetened coconut, shredded
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 1 ½ tsp baking powder
- ½ c raw pumpkin seeds
- 1 tbsp maple syrup
- 1 tsp olive oil
- pinch of sea salt
- Preheat oven to 350F. Grease or line a muffin pan and set aside.
- In a large bowl, thoroughly mix together all of the wet ingredients.
- Add in the dry ingredients and mix well (batter will be lumpy which is okay).
- In a separate smaller bowl, combine all of the topping ingredients and mix to coat the seeds with the oil and syrup.
- Using an ice cream scoop or spoon, add batter into each muffin cavity filling it about ¾ way to the top.
- Sprinkle on each muffin one teaspoon of the topping mixture.
- Bake for about 40 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Store tightly covered in the fridge or freezer.