Pumpkin Chocolate Protein Muffins

Pumpkin Chocolate Protein Muffins

Recipe:

Mix cake mix, protein powder, eggs, and milk according to instructions on package– leave out butter & replace with 1/4 c Greek Yogurt. Mix in pumpkin puree and flaxseed. use coconut oil to lightly grease muffin pans. Scoop batter into pans filling each hole halfway as batter will rise in oven. Bake at 350, let cool, and store in fridge. Best served cold for moist fudge-like texture. 
 

198 Cal / 35g Carbs. / 4g Fat. / 8g Protein  (1 serving = 2 muffins)



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