10/16/07 Log: Nuked Pumpkin Protein Muffins

I was running late this morning so my planned 30 minute run and 15 minute incline walk will happen this afternoon (if they haven’t changed the gym lock code at my former apartment complex near work) or tonight. I am almost looking forward to it now that my endurance is back up and I have a few less pounds to cart around. Besides, evening runs are so much easier than fasted AM ones. The energizing effect of 5 clean meals is very noticeable when you are doing strength workouts or harder cardio like running.

I just wish my gym was open 24 hours!

Breakfast was on plan and the rest of my food is packed. I miss my protein pops though and need to get more SF pudding mix soon to make more of them. As a temporary fix, I am trying my old microwave protein muffin recipe with canned pumpkin and butter toffee whey, which seems promising–veggie, oats and protein all rolled into one. I also have a big shaker bottle loaded up with two servings of light soy milk, vanilla protein powder, and some cocoa powder; this is a GREAT chocolate milk substitute that can be chugged down quickly as a snack when combined with either 1/2 oz. of nuts or a serving of fruit.

It’s still shorts and t-shirt weather down here, but I’m looking forward to some cooler days when I’ll be able to do a 30-minute walk (2 loops around the office complex) during lunch without arriving back at my desk in a pool of sweat.

This is still a work in progress, but here is an approximate recipe for a microwaveable pumpkin protein muffin:

Microwave Pumpkin Protein Muffin

– 4 T. ground oatmeal (I grind mine up in a regular blender)
– 4 T. vanilla protein powder
– 1/4 t. baking soda
– ~ 1/4 c. canned pumpkin
– pinch of cinnamon to taste
– 2-4 T. water

Optional ingredients: nuts, raisins, ground flax seeds, etc.

1. Mix all of the ingredients together in a 2-3 cup glass
or ceramic container (I use a 2 cup Pyrex measuring cup.) Plastic
causes the mix to heat up too quickly and overflow.

2. Microwave the mix for 2 minutes on high. The “muffin” will climb
the sides of the container like a souffle’, so you might want to put a plate
underneath it.

3. Wait for the muffin to cool and deflate to normal size.
Ignore the lopsided look of the muffin and dig in. Enjoy!

Nutrition stats for the basic muffins (without pumpkin) are: 166 calories, 17g carb,
18.5g protein, 2.9g fat (1.1g sat fat), 2g fiber

– Run (30 min)
– Incline Walk (15 min)
– Walk (30 min)

One thought on “10/16/07 Log: Nuked Pumpkin Protein Muffins

  1. Hi, Maggie. Thanks for the recipe – this is great for something quick in the mornings. I also tried it with 1/2 banana (instead of the pumpkin), 1/2 t. vanilla extract, and some chopped walnuts. Pretty good!

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