If you are looking for a slightly healthier alternative to all the sweets that tempt you during this holiday season, try these Winter Squash Protein Muffins. We’ve been making these during the winter months for years without the protein powder and I make banana protein muffins almost weekly so I wanted to try these squash muffins with the added protein. I adapted them by substituting protein powder for 1/2 the flour, used gluten free flour for the flour I kept in and left out the brown sugar in the batter entirely.
They still turned out great and didn’t last long in my house. They end up to be about 30 g of carbs and 10 g each of protein and fat, so they are still an occasional treat, not an eat every day item. My next goal is to try to substitute a protein frosting for the crumb topping to reduce the carbs to 19. I’ll let you know if I succeed.
Click on image to see full size recipe.