Thursday, April 14, 2016

Pumpkin Protein Muffins {Gluten Free }

Pumpkin Protein Muffins {Gluten Free }

1 1/2 cups almond meal flour
1/2 cup Vanilla Shaklee Life protein powder
1 tsp baking soda
1/2 tsp sea salt
Spice Blend:
1 tsp cinnamon
1/2 tsp cardomom
1/2 tsp ginger
1/2 tsp cacao powder
1/4 tsp cloves
1/4 tsp allspice
1 cup pumpkin puree
3 eggs
1/4 cup avocado oil (you can also use grapeseed or olive oil)
1/2 cup honey
1/4 cup 70% dark chocolate pieces
1/4 cup walnuts
2 T unsweetened coconut flakes
3 T hemp seeds

Preheat oven to 350.
1. Measure all the dry ingredients, including the spice blend into the bowl and mix together.
2. Add in the pumpkin and eggs, and whisk well.
3. Measure grapeseed oil and honey and beat in.
4. Line muffin tins with foil cups, or grease with cooking oil or use silicone cups.
5. Evenly distribute batter. In 12 regular sized muffin cups, you can fill them about 3/4 of the way full.

6. Mix the topping and measure about a tablespoon onto each muffin.

Please let me know what you think,

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