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Protein Oatmeal Muffins: Bootacular Pumpkin Muffins Turn To Boo Boo

Protein Oatmeal Muffins: Bootacular Pumpkin Muffins Turn To Boo Boo

poo poo muffins
Instagrammable pic? Possibly..Too bad they tasted like the backside of a pumpkin. Booooooo!!
So I spent the other day scouring recipes and getting ideas for some pre gym snackies..specifically muffins. I’ve baked with protein before and had less than stellar results. For me, it’s not only a textural thing but also a…doesn’t rise properly, has a grainy texture, and to be honest- just tastes kinda weird thing. I want a good recipe! But a typical muffin recipe, as easy as it may be, just does not convert properly when subbing in whey protein. When I’ve worked with protein in the past I’ve typically blended it with oats. I grind the oats in a Nutribullet and use it like flour. I like oats because they have a taste similar to that of wheat buuuuuuut it’s downfall lies in it’s low gluten content, therefore; no gluten, no structure, no texture (at least what we’re used to with flour muffins).
So why am I writing this post? Because everyone has f-a-i-l-s..and this was a big one. You could dump a pound of pumpkin spice wonderfulness into this and it would still suck pumpkin butt. And, if anyone out there is a protein baking fiend maybe they could possibly give me some tips on why this recipe failed-or perhaps some sub-ins for the ingredients I used?


And now..without further adoo doo :


Poo Poo Pumpkin Muffins:

2 1/2 scoops chocolate protein powder (whey)
1 cup rolled oats, buzzed in a Nutribullet (or food processor)
1 teaspoon baking powder
1 1/2 Tablespoon cocoa powder

1/4 cup Stevia in the raw
1 1/2 teaspoon pumpkin pie spice
1/2 cup unsweetened apple sauce
1 cup pure pumpkin
2 eggs and enough almond milk to make one liquid cup
1 teaspoon vanilla extract

Mix dry ingredients in bowl and add wet ingredients to incorporate. Spray muffin pan ( I used a medium sized 12 cup muffin pan).
Bake at 350 for 18-20 minutes. The muffins were actually quite moist and not lacking in that department, but as far as taste and texture goes, Bleck!

Gimme some feedback on these sad little protein muffs. I’ll keep experimenting and hopefully the next ones will be a success!!

The one good thing that came out of this recipe was realizing I could use my Nutribullet as a mini food processor. I just subbed my nut butter blade for my usual protein shake blade and voila! Oat flour magic!

8 thoughts on “Protein Oatmeal Muffins: Bootacular Pumpkin Muffins Turn To Boo Boo”

  • Haha this made me laugh! You’re right, we’ve all had those “Fails” …my most recent was back on Cinco De Mayo of this year when I made Mexican Hot Chocolate Cupcakes. Well, they actually came out fantastic — the fail came a week later when I tried whipping up the same home-made icing I had used, and it totally bombed.

    I had planned on spreading the delectable whip on my home-made doughnuts, until the icing went flat and hard, and my doughnuts burned to a crisp in the frying pan behind my back as I tried very diligently to save my frosting … to no avail.

    Needless to say, the frosting went into the garbage can along side my doughnuts and I turned on Netflix and sulked on my couch.

    It happens, but it sure is a bummer when it does!

    • Home made doughnuts!?!? You had me at dough:)! Your response made me laugh as well..I guess better to laugh, than cry. Netflix it is!

  • I love muffins but I feel guilty for eating this sweet little (big?) thing, so I love the idea of protein muffin as a pre-workout snack! I am not good at baking but at least I know baking protein is not easy. But this recipe looks really healthy and adding oats sounds a brilliant idea!

    I am not too much into chocolate, especially mixing with pumpkin. Would vanilla protein work as well?

    • Of course you can sub in any protein flavor you would like for a recipe like this..obviously this one I don’t recommend any subs but rather throwing them in the bin. lol.

  • Ha, ha, I like the phrase “suck pumpkin butt” and feel like it will come in handy this fall season. Sorry you had a mishap with your muffins. I have made gluten free muffins that were…decent. But, I wasn’t substituting in any protein. The structure was much lighter than a typical muffin so I did miss the density that you usually get. It was more like an angel cake for some reason. I used coconut and almond flour. I would make them again, but they are more cupcake like than muffin like. If you want the recipe, let me know! The flavor was orange and rosemary.

    • Thank you Jackie. These were definitely at the butt end of the muffin spectrum. lol I would love your recipe actually! Who would pass up angel cake like cupcake/muffins? Thank you:)

      • Sure, here you go. I guess they do call this a cupcake, I forgot and thought it was a muffin. Anyway, when I made them, the middles kind of sank a little. Still tasted good, but wanted you to be aware. This recipe is from Yummly. Enjoy!

        1/2 cup coconut flour
        1/2 cup almond flour
        1/2 teaspoon kosher salt
        1 teaspoon baking soda
        4 large eggs
        1/2 cup vegetable oil (canola, safflower, grapeseed– just not olive)
        1/2 cup honey
        2 tablespoons orange zest
        1 tablespoon fresh rosemary (finely chopped)

        Preheat oven to 350 F. Line a muffin tin with 10 paper liners/wrappers.
        In a large bowl (or the bowl of a stand mixer fitted with paddle attachment), combine coconut and almond flours, salt and baking soda, whisking to combine.
        In a separate bowl, whisk together eggs, oil and honey until smooth. Whisk in orange zest.
        With the mixer running, slowly add the wet ingredients to the dry and mix until well blended. Stir in rosemary.
        Using a measuring cup, scoop 1/4 cup of batter into each lined muffin cup.
        Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
        Allow cupcakes to cool in the muffin tin, then serve.

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