Pumpkin Spice Almond Flour Muffins with Protein Boost

Ingredients:

• 2 Cups Almond Flour
• 1 8 oz Can Pumpkin Puree
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Eggs
• 2 Tablespoons Melted Coconut Oil
• 3/4 Cup Flax Seed
• 1/4 Cup Maple Syrup
• 2 Tablespoons Protein Powder (e.g., Skinny Protein from Your Super)
• 1 Teaspoon Cinnamon
• 1 Teaspoon Pumpkin Spice
• 1 Teaspoon Vanilla Extract
• 1/3 Cup Pumpkin Seeds
• 1/4 Cup Dried Cranberries

Instructions:

1. 1. 1. Preparation:
         • Preheat the oven to 350°F. Grease your muffin pan with oil and set it aside.
      2. Mix Dry Ingredients:
         • In a medium bowl, combine almond flour, baking soda, salt, cinnamon, pumpkin spice, and protein powder.
      3. Combine Wet Ingredients:
         • In a separate bowl, whisk together pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract.
      4. Combine Wet and Dry Ingredients:
         • Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the flax seeds.
      5. Add Mix-ins:
         • Gently fold in the pumpkin seeds and dried cranberries until evenly distributed throughout the batter.
      6. Bake:
         • Fill each muffin cup about 3/4 full with the batter.
         • Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
      7. Serve and Enjoy:
         • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
         • Serve and enjoy these delicious pumpkin spice almond flour muffins as a nutritious breakfast or snack!