High‑Protein Pumpkin Muffins
About This Recipe
These high‑protein pumpkin muffins are the foundation of the Bland Nutrition system. Each muffin delivers over 20 grams of protein with low sugar, clean ingredients, and a perfect freezer‑friendly texture.
If you're searching for a protein muffin recipe or a simple protein cake recipe, this is the one. The same batter works in a loaf pan or cake pan — just bake longer.
Ingredients
- 21 scoops Whey Isolate
- 3 × 29 oz cans Pumpkin
- 3 cups Steel‑Cut Oats (cooked in 8 cups water)
- 3 cups Quinoa (cooked with Oats)
- 8 tbsp Chia Seeds
- 6 tbsp Ground Flaxseed
- 1 cup Avocado Oil
- 8 tsp cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp allspice
- 2 tsp Salt
Instructions
- Preheat oven to 325°F.
- Cook oats and quinoa in 8 cups water.
- Combine pumpkin, whey isolate, chia, flax, oil, and spices.
- Add cooked oats and quinoa.
- Mix thoroughly until smooth.
- Portion into 36 muffin cups or molds.
- Bake for 60 minutes.
- Cool completely. Freeze for long‑term storage.
Nutrition Per Batch
| Protein | 702.8 g |
|---|---|
| Carbs | 947 g |
| Fat | 350.5 g |
| Calories | 9,945 |
| Sugar | 134 g |
| Fiber | 205.8 g |
| Cost | $44.06 |
Nutrition Per Muffin (36 total)
| Protein | 19.52 g |
|---|---|
| Carbs | 26.31 g |
| Fat | 9.74 g |
| Calories | 276 |
| Sugar | 3.72 g |
| Fiber | 5.72 g |
| Cost | $0.12 |