By Stu Cooke
Stu: Big thanks to personal trainer and competitive sports model Angeline Norton for this stella high protein healthy pumpkin muffin recipe. Over to Angeline…
“I’ve been a personal trainer for the last 8 years and have been involved in the transformation of a lot of people bodies and lifestyles for the better. There are several components to successful weight loss but one that sticks out for me is food preparation. Having healthy snacks or meals on hand to prevent you reaching for the unhealthy choices is key to achieving your weight loss goals.
We all lead busy lifestyles and are time poor but if you set aside some time during the weekend to prep some healthy snacks for the busier times during the week you’ll thank yourself and your tummy for making the effort!
Here is my quick and super easy recipe for 180 Superfood pumpkin quinoa muffins. Perfect for mid morning or mid afternoon with your coffee or post workout after smashing out a big session!!
The recipe is for 6 but if your really organised you can double up on ingredients and make 12 and freeze 6.
- 1/2 a pumpkin roasted in the oven until soft and squishy
- 2 cups of quinoa flakes
- 3 heaped tbsp of 180 Superfood Protein Blend (coconut flavour)
- 2 tsps of GF baking soda
- 1/4 cup of melted coconut oil
- 200ml of water
- 2 whisked eggs
- 1 tsp of Celtic sea salt and cracked black pepper
- 1/4 cup of sunflower seeds
Add the pumpkin to the dry ingredients, then add the wet ingredients and mix through. Take one scoop of the mixture and place in a greased muffin tray and sprinkle with a few extra sunflower seeds. Bake in the oven at 180 degrees for 30 mins or until golden brown.
Allow to cool slightly but best enjoyed warm form the oven! Enjoy!