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MAC's Recipe of the Month: Oct 2017

MAC Nutrition - Sunday, October 01, 2017

A Very Autumn Protein-Packed Breakfast

It’s October, and you know what that means…pumpkin in everything! If you’re like me, you welcome the addition of this delicious and nutritious (it’s super high in vitamin A) ingredient in foods both sweet and savory alike (pumpkin ravioli, pumpkin gnocchi, pumpkin pancakes…the list goes on and on). For October’s recipe of the month, we have delicious pumpkin muffins, perfect for breakfast! The healthy twist on these muffins is that they have added protein powder, making them a great pre- or post-workout snack, and upping the fullness factor of your breakfast! Using whole wheat flour instead of white flour increases the fiber, making them even more filling. Spread some peanut butter on top or sprinkle some nuts inside before baking for added protein and healthy fats.

Protein Pumpkin Muffins
Yield: 8 muffins / Total time: 1 hour (including bake time)

Ingredients
¾ cup pumpkin puree
1 cup milk of your choice
½ cup sugar
2 Tbsp oil
1 tsp vanilla extract
½ cup protein powder of your choice
1 cup whole wheat flour
1 tsp low sodium baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon

Directions
Preheat oven to 375 degrees Fahrenheit.
Add pumpkin puree, milk of your choice, sugar, oil, and vanilla extract to a bowl and mix together.
Add protein powder of your choice, whole wheat flour, baking powder, baking soda, salt, and cinnamon to the same bowl and mix until everything is fully combined. The mixture should have a batter consistency. Add more flour if it is too runny, or add more milk if it is too dry.
Spoon mixture into a greased muffin tin, filling the cups just over halfway.
Bake for 22 minutes, or until an inserted toothpick comes out clean.
Let cool, remove from muffin tin, and enjoy!

Approximate Nutrition Information per serving (calculated using soy milk and rice protein powder):
Calories per serving: 186
Fat per serving: 4.4g
Protein per serving: 9.25g
Total Carbohydrate: 28.9g
Fiber: 3.5g
Sodium: 160mg

This month's recipe was provided by Louisa Paine, Registered Dietitian at The Mount Auburn Club. 

Personalizing recipes is one of our specialties! 
Contact the MAC Nutrition team today. 

The information presented here is for general educational purposes only and is not intended to diagnose, treat, or prevent any disease or health condition. As always, please speak with your registered dietitian regarding any dietary modifications or nutrition-related questions.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.

This month's blog contribution comes from Louisa Paine, Registered Dietitian at The Mount Auburn Club.

Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.