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Oat bran and pumpkin muffins
Makes 1 dozen muffins 

 

pumpkin-squash-resized

  

Those are easy to make, low in starch and high in protein. They cook in less than half an hour and make great breakfast, roll substitutes and snack with a cup of tea. You can vary the spices to change them from sweet to savoury. Experiemnt with turmeric, cinnamon, black peeper, rosemary, etc.
 
Ingredients:
 
½cup of ground almond 
½ cup of oat bran
Mixed spice:  1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice, 1/2 teaspoon ginger, 1/4 tsp nutmeg, 1/4 tsp turmeric (adjusted to your taste)
½ tsp of salt
3Tbs of pur whey protein powder
2 tsp of baking powder
1 cup of mashed pumpkin (tinned pumpkin is suitable) or winter squash or sweet potatoes
2 eggs
2 tbsp of coconut butter at room temperature
½ cup of chopped walnut
½ cup of chopped dates (optional for sweetness) 
 
Directions: 
  1.       Preheat the oven to 350F, and line a muffin tin with paper cupcake liners or use a sillicon muffin tray
  2.   . In a food processor (I use the blade accessory) mix the dry ingredients first (ground almond, whey, oat bran, spices, salt, baking powder
  3.   . Add the wet ingredients  (pumpkin puree, eggs, and coconut butter) and mix thoroughly
  4.  .  Fold in by hand the walnuts and date
  5. . . Spoon the batter into the muffin tin ¾ full to allow for them to rise
  6. ..  Decorate with grated coconut
  7. ..  Bake the muffins for 35 minutes, or until a toothpick inserted in the middle comes out clean. 

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