These are SO EASY to make and they are a nice treat. They are low in sugar, okay in carbs and ... unlike most muffins ... actually have Protein in them!

Mix

1.5 cups of Reduced Sugar Cake Mix

1.5 cups of Protein powder

1 - 15 oz. can of pumpkin -- not pumpkin pie filling, but plain pumpkin

It will seem like it will never mix, but all of a sudden, the mix will turn into a sticky mess. When that happens, spoon into mini-muffin pans that have been pre-treated with PAM or some other cooking spray.

Bake at 385 for at least 9 minutes or until done in the middle.

You use different cake mix and protein powder to get different flavored muffins. So far I've made:

chocolate Muffins - Devil's food Reduced Sugar Cake Mix and Chocolate Protein Powder

banana Muffins - Yellow Reduced Sugar Cake Mix and Banana Protein Powder.

The Banana muffins, in particular, were to DIE FOR.

Edited January 4, 200917 yr by MacMadame

Hello, the recipes sound good but I am wondering about the temp erature. I was told (at my lap band support group) that when you add protein powder to items you cannot cook them over 350 because that makes the protein powder lose its effects. Have you heard anything like this? Jenni:unsure:

It's a myth. An oft-repeated myth.

If you get the Protein powder over 130 F, it will change it's texture, but the protein is still fine.