These healthy raspberry pumpkin muffins taste so sinful that nobody will believe that they are actually low-carb, low-fat, and sugar-free when you tell them.
We often bring them to parties and have fun watching the people on diets look at them longingly until we tell them what the macronutrients are. After that, the muffins will be gone in seconds.
Baking with protein powder
Protein powder is a surprisingly good substitute for flour in many baking recipes if you want to keep the carbs down while adding extra protein. My go-to protein powder for baking is Met-Rx Vanilla because it has a nice gentle vanilla flavor that doesn’t change when heated.
The only downside to using protein powder instead of flour is that the muffins will get dry a little faster, so it’s best to eat them the same day as you bake them (which isn’t a bad thing 😀 )
The reason I use frozen raspberries instead of fresh ones is that the frozen berries will hold their shape better when mixing everything together so you get a lot of whole raspberries in the muffins. This both looks and tastes better than if you use fresh berries.
If you don’t like raspberries, you can use pretty much any other kind of berry instead. Blueberry muffins are a classic, but blackberry muffins are also really interesting and have a very strong flavor.
More healthy high-protein snacks
This healthy raspberry pumpkin muffin recipe is just one of many high-protein recipes I have created over the years. If you like it, you will probably also like the high-protein recipes below. They are some of my absolute favorites and I make all of them regularly.
- 6.3 oz (180 g) pumpkin
- 0.5 cup (50 g) coconut flour
- 4.5 Scoop (125 g) vanilla Met-Rx protein powder
- 1 cup (275 g) egg whites
- 1 cup (130 g) frozen raspberries
- 1 cup (26 g) Stevia in the raw
- 1 tsp cinnamon
- ½ tsp ginger
- Cooking spray
- Preheat your oven to 375 F (190 C)
- Mix pumpkin and egg whites in a large bowl
- Add all the remaining ingredients except the raspberries and mix well. Make sure no pockets of dry ingredients remain
- Grease your muffin pan with a little cooking spray
- Fold the frozen raspberries into the dough. You want to do this quickly before the raspberries get soft and lose their shape
- Scoop the dough into the pan. It should make 12 muffins
Bake the muffins for 15 min.
- Take the muffins out of the oven and let them cool on a rack for minimum 10 min. before serving