Description
The Pumpkin Protein Muffins are such a great way to make sure you have a healthy breakfast or snack!
Ingredients
Dry Ingredients:
1 cup Almond Flour
1/2 cup Lupin Flour**
1/2 cup vanilla plant-based protein powder, I used Nuzest
1 cup gluten-free rolled oats
2.5 teaspoons Ceylon cinnamon
1/2 teaspoon All Spice
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
1/2 cup of dairy-free dark chocolate chips, I used Enjoy Life. Plus a little more to decorate the tops of the muffins
Wet Ingredients:
3 pasture-raised organic eggs, beaten
1 cup grated organic zucchini
1 cup peeled and grated organic carrots
6 Tablespoons coconut oil, melted and cooled
1 cup pumpkin puree*
1/2 cup maple syrup
1 teaspoon quality vanilla extract
Also need:
muffin liners
muffin pan
2 bowls
a whisk
a spoon
Instructions
1.) Preheat your oven to 350°. Place the muffin liners in the pan. In a large both, add the dry ingredients together (EXCEPT the chocolate chips) and whisk to remove any lumps.
2.) In another bowl, add the wet ingredients. Stir or whisk to combine.
3.) Add the wet ingredients to the dry ones, stirring to combine. Now fold in the dark chocolate chips.
4.) Equally, place batter in a muffin pan filled with muffin liners and place in the oven, and bake for about 20-25 minutes. Or until you insert a toothpick into one of the muffins and it comes out clean.
5.) Let the muffins cool in the pan for about 10 minutes and then remove them and finish cooling on a cooling rack.
6.) I store these in the fridge for as long as they will last, the longest as been about 5 days 😉
Notes
- *I’ve used canned and fresh pumpkin in this recipe and both work really well. Just be sure to use 100% pumpkin puree, not pumpkin pie filling.
- **If you don’t have Lupin flour, feel free to use whatever all-purpose flour you like or almond flour would work too.
- If you have any left after a few days, I would go ahead and put them in an airtight container and in the fridge until you finish them.
