Journey to a fit lifestyle
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June 14, 2018
The Truth About Deep Squats
June 4, 2018
Shorten Gym Time Without Sacrificing Results.
May 29, 2018
IIFYM The Right Way!
January 19, 2018
Five Ways To Improve Your Weight Lifting Skills.
December 27, 2017
Can You Out-Train A Bad Diet?
December 5, 2017
How To Enjoy The Holidays Without Derailing From Your Fitness Goals!
November 9, 2017
Pumpkin Swirl Protein Bread
October 11, 2017
Fall season calls for pumpkin spice & everything nice! Max Muscle nailed this one with their seasonal Pumpkin Spice Protein Powder!
As the air starts to get cool and crisp, warm spice baked goods are always so comforting and set the tone for the Fall Season!
This recipe is very similar to one that Jamie Eason-Middleton (Fitness Model) had made, except I incorporated a few of my own tweaks!
PUMPKIN SWIRL PROTEIN BREAD
Yield: 16 small squares (or may be split up into however many serving you prefer).
1½ cups oat flour
½ cup Max Muscle ProElite Pumpkin Spice protein powder (seasonal)
½ tbsp baking powder
½ tsp salt
¼ cup stevia in the raw (powder, not liquid)
¼ cup brown sugar (brown sugar adds moistness and extra sweetness but you may stick with stevia or brown xylitol sweetener if you prefer to reduce calories/sugar)
¾ cup baked sweet potato or canned pumpkin (I used sweet potato because I prefer the taste over pumpkin)
½ cup unsweetened cashew or almond milk (or milk of choice)
2 egg whites
2 tbsp stevia or xylitol
1.5 tsp cinnamon
1.5 tsp pumpkin pie spice
Preheat your oven to 350 degrees F.
Spray an 8x8 square pan with cooking spray.
In a large bowl mix together all the dry ingredients, set aside.
In a separate bowl beat the egg/egg whites and stir in remaining wet ingredients.
Pour wet ingredients into dry and mix well.
Mix together the swirl topping ingredients in a small bowl.
Pour half the pumpkin batter into your baking pan. Smooth it out. Sprinkle half of the swirl topping mixture on the batter.
Pour the remaining batter in the pan, smooth it out, and sprinkle the remaining topping.
Take a knife and swirl the batter to create a marbled look.
Bake for 15-20 minutes until just cooked but still moist.
If you don’t prefer to use protein powder, you can substitute for extra oat flour. Oat flour can be made by grinding regular oats in a blender or food processor.
I served this with a side of Greek Yogurt (sweetened with stevia).
P.S. I would love for you to share how yours turned out by tagging me on Instagram! @claudiavfit