Vegan Pumpkin Protein Muffins
Ingredients
- 1 cup almond flour
- 1/2 cup vanilla protein
- 1/2 teaspoon himalayan salt
- 3/4 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2-1/4 teaspoon ground nutmeg
- 4 flax eggs
- 3/4 cup canned pumpkin
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
Add-ins
- Chocolate chips or walnuts
- Almond butter for swirl topping
Preparation
Preheat oven to 350 and line baking pan with paper cups
Make flax eggs first and set aside for ten minutes
Combine all other ingredients in the bowl
Spoon out half the mixture into the baking pan
Reserve the other half in the bowl and add chocolate chips
Spoon the mixture with chocolate chips into the remaining baking pan cups
Add 1/2 teaspoon almond butter to the half of the muffins without chocolate chips
Use a toothpick to make a swirl
Bake for about 23-25 minutes
Use a toothpick to ensure they are baked all the way through
Store in the refrigerator after they fully cool