Cooked - High-protein Pumpkin 'cake' Muffins (gluten-free + Low Sugar)

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Home Pricing Community My Recipes

High-protein Pumpkin 'cake' Muffins (gluten-free + Low Sugar)

1.0

1 ½ cups almond flour

½ cup vanilla whey protein isolate

1 tsp baking powder

½ tsp baking soda

1 ½ tsp cinnamon or pumpkin pie spice

Pinch of sea salt

1 cup pure pumpkin purée (not pie filling)

2 eggs

¼ cup unsweetened applesauce

2 tbsp pure maple syrup or monk fruit syrup

2 tbsp avocado oil or olive oil

1 tsp vanilla extract

2 tbsp pepitas (optional)

Chocolate chips (optional)

Chopped nuts (optional)

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
Mix dry ingredients in one bowl, wet in another.
Combine, fold in nuts if using.
Fill muffin cups ¾ full.
Bake 18–22 min, or until a toothpick comes out clean. Cool before removing.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 39 weeks ago

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