Protein Maca & Cacao Flaxseed Iced Muffins with Spiced Pumpkin Yogurt & Granola Topping

Although this might sound complicated and fiddly with loads of ingredients, this is actually a very simple recipe with limited preparation, but the result is a wonderful, rich layer of maca, Linwoods cocoa and berry flaxseed mix cacao with spicy, creamy pumpkin together plus an additional tasty crunch from an oaty granola topping – yum! No need to bake and can be made in advance if you’re having friends round, this indulgent but guilt-free recipe is perfect for the autumn season!

protein pumpkin

Ingredients:
For the base –

  • 100g cashew nuts, soaked in water overnight
  • ½ can cooked (unsweetened) pumpkin
  • 1 tbsp maca powder
  • 1 tbsp cacao powder
  • 1 scoop chocolate lean whey protein powder
  • 2 tbsp Linwoods Flaxseed with Cocoa & Berries mix
  • ½ cup unsweetened almond milk
  • ⅓ cup natural sweetener

Drain the cashews then add to a blender with the rest of the ingredients and blend well until completely smooth and thoroughly mixed together. Pour mixture into 6 lined and/or greased muffin tins – there should just be about enough. Put in freezer while you make the rest.

For the yogurt –

  • 150g fat-free natural yogurt or Quark
  • Other ½ can cooked (unsweetened pumpkin)
  • 1 tsp cinnamon
  • 1-2 tbsp natural sweetener

Mix all of the ingredients together well and taste to see if sweet enough, then keep chilled. Once the base has started to set, pour a layer of this on top of each then return to freezer for at least an hour or until ready to serve.

For the granola topping –

  • 30g gluten-free oats
  • 2 tbsp unsweetened dessicated coconut
  • 1 tbsp coconut oil
  • 1 tbsp nut butter (I used Nuts’n’More)
  • 1 tsp mixed spice
  • 1 tbsp natural sweetener

Melt the nut butter and oil on a low heat in a small pan until melted, remove from heat then pour in the other ingredients. Mix well until fully combined then spoon into a kilner jar or airtight container.

Serve it up! When you’re ready to serve, remove the muffin tin from the freezer about 5-10 minutes beforehand, then run a knife round and remove, put on plate and sprinkle with the granola. Enjoy!

Have you seen my other #IndulgingInnocently creations using Linwoods Flaxseed products? Check out: Banana, Peanut Butter & Chocolate Flaxseed Protein Bars / Flaxseed & Berry Booster Protein Smoothie / Vanilla & Apricot Flaxseed Cookies / Chocolate & Beetroot Superfood Muffins