Name: Pumpkin Protein Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Granular sucralose sweetener (such as Splenda®) - 1 ½ teaspoons; Ground cinnamon, divided - 1 ½ teaspoons; Apples, peeled and cored - 2 medium; Pumpkin Puree - 1 (15 ounce) can; Zucchini, chopped - 1 medium; Shredded carrots - 1 cup; Eggs, or more to taste - 4 large; Vanilla extract - 1 teaspoon; Granular sucralose sweetener (such as Splenda®) - 2 cups; All-purpose flour - 1 ½ cups; Sugar-free vanilla-flavored whey protein powder - 6 scoops; Baking powder - 2 tablespoons; Ground nutmeg - ½ teaspoon

Ingredients for - Pumpkin Protein Muffins

1. Granular sucralose sweetener (such as Splenda®) 1 ½ teaspoons

2. Ground cinnamon, divided 1 ½ teaspoons

3. Apples, peeled and cored 2 medium

4. Pumpkin Puree 1 (15 ounce) can

5. Zucchini, chopped 1 medium

6. Shredded carrots 1 cup

7. Eggs, or more to taste 4 large

8. Vanilla extract 1 teaspoon

9. Granular sucralose sweetener (such as Splenda®) 2 cups

10. All-purpose flour 1 ½ cups

11. Sugar-free vanilla-flavored whey protein powder 6 scoops

12. Baking powder 2 tablespoons

13. Ground nutmeg ½ teaspoon

How to cook deliciously - Pumpkin Protein Muffins

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tray. Mix 1 1/2 teaspoons sweetener with 1/2 teaspoon cinnamon; set aside.

2 . Stage

Finely chop one apple and set aside. Coarsely chop the remaining apple and place in a blender.

3 . Stage

Add pumpkin puree, zucchini, carrots, eggs, and vanilla extract to the blender. Pulse until well combined.

4 . Stage

Pour mixture into a mixing bowl and add 2 cups sweetener, flour, protein powder, baking powder, remaining 1 teaspoon cinnamon, and nutmeg. Add apple and mix well. Pour into the prepared muffin tray and sprinkle with sweetener-cinnamon mixture.

5 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.