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