A. I didn't have the ingredient and
B. when I first made the muffins I found them really dry.
Each muffin makes a 1-block snack
1/2 cup egg white
2 medium eggs
3 Tbsp almond oil
1 15 oz can canned pumpkin (be sure not to get the pumpkin pie mix)
3/8 cup of unsweetened apple sauce
1/2 cup oat flour
1-1/2 Tbsp baking powder
1/8 tsp salt
14 oz protein powder (preferably no flavour or vanilla)
2 Tbsp pumpkin spice
1/4 cup whole wheat flour
1 tsp Stevia (in powder form)
Preheat oven at 375 degrees.
Place all dry ingredients in one bowl and wet ingredients in another.
Combine wet and dry ingredients until lightly mixed.
Pour into muffin tins and bake for 15 minutes
The original recipe calls for 4 Tbsp liquid fructose instead of the Stevia powder. It also does not include applesauce. I found that without the applesauce the muffins were really dry. As well, it calls for only 1 Tbsp pumpkin spice but I like the spice so much that I throw a second Tbsp in it.
The muffins will be fairly small if you make 18. If you want to make larger muffins make 9 muffins then you will have a 2 block snack. Cooking time will increase and the best way to determine if they are cooked is by poking them with a toothpick. When you remove the toothpick and it comes out dry, then the muffins are done.