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:
-
-
- Preparation:
- Preheat the oven to 350°F. Grease your muffin pan with oil and set it aside.
- Mix Dry Ingredients:
- In a medium bowl, combine almond flour, baking soda, salt, cinnamon, pumpkin spice, and protein powder.
- Combine Wet Ingredients:
- In a separate bowl, whisk together pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the flax seeds.
- Add Mix-ins:
- Gently fold in the pumpkin seeds and dried cranberries until evenly distributed throughout the batter.
- 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.
- 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!
- Preparation:
-
Submit your review | |
1 2 3 4 5 | |
Submit Cancel |
Create your own review
Create With Kendra
Average rating: 0 reviews