Wow it’s been a while, but I think it’s finally time I come back to this space. I have a recipe! I’ve had the picture of the recipe jotted down on a sticky note sitting on my desktop for at least a year, so I figured it was time. But I figured, why not pair it with a full day of eating, one that includes said muffins?
These muffins are mainly pumpkin and sunflower seed butter. My dad is on a low-carb diet, so he loved them for this reason! It might be more fair to call them mini-pumpkin pies, as they have more of a soufflé texture. The can be made with any nut butter. Fair warning with sunbutter though, the reaction between the sunbutter and baking soda turns these green after a day or so! They still taste exactly the same, they just look a *little* less festive. So, let’s dive right in!
Preworkout: a handful of Trader Joe’s Pumpkin O’s while pondering life. I did a truly horrible workout yesterday that involved a TON of back squats and like 80 lunges so I woke up with my legs a completely new level of destroyed, and it took everything in me to go to my garage and get a workout in. I had to modify from my original plan because I really had no desire to bend my knees. My workout included strict press, RDLs, box jumps, and DB rows.
Breakfast:
For whatever reason, this has been my quarantine breakfast of choice, although lately I’ve been switching it up a little bit. Protein hot chocolate with soy milk, dark cocoa powder, 1/2 scoop of protein powder, and then for this one I added orange flavoring.
Lunch:
After a morning full of zooming (my current rotation is almost entirely virtual), I made a salad with turkey, dates, goat cheese, and Italian dressing. Some homemade chocolate for something sweet after lunch!
Snack:
A couple of green muffins in all their glory!
Dinner:
I door dashed kombucha the other day. I’m slightly embarrassed by this. However, the undergrads just came flooding back into town and I REALLY want to avoid going out more than I have to with COVID risks. I’m also traveling for school in a couple of weeks and in the process will be seeing a lot of people I don’t normally see, and I don’t want to bring anything to them either. Between COVID risks and the crazy wildfires, I haven’t left my house since Monday morning with the exception of the short trip to my garage. The fires this year have been scary, sad, and suffocating. When it’s smoky for months on end, and you see what all is getting destroyed and hearing about evacuations, it really does feel like the end of the world.
Anyway, I had some kombucha with dinner.
For dinner, I made a spaghetti squash bowl with Trader Joe’s fall harvest salsa and fresh mozzarella.
For something sweet and some protein afterwards (because my legs were still dying), I had cottage cheese with pumpkin butter. I know cottage cheese is a divisive subject but I mostly like it!
And to end the night, I had a protein bar.
And finally, a recipe, as promised!
Flourless Pumpkin Muffins
Ingredients:
1/2 cup sunbutter (or other nut butter)
1 can of pumpkin
1/4 cup maple syrup
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 tsp pumpkin pie spice
2 tsp cinnamon
1 egg
Instructions:
- Preheat oven to 350.
- Mix all ingredients into a bowl.
- Scoop into 12 lined muffin cups.
- Bake for 16-18 minutes.