Pumpkin Protein Muffins | Frozen Bananas

Frozen Bananas

Name: Pumpkin Protein Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: SIGNATURE SELECTS Pumpkin, 100% Pure; O Organics Pumpkin Pie Spice, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Morton Plain Salt, 26 Ounce; Signature Select Double Acting Baking Powder; Shamrock Farms Protein Shake, Vanilla; Bob's Red Mill Super-Fine Natural Almond Flour; Guittard Baking Chips, Extra Dark Chocolate, 63% Cacao; O Organics Coconut Palm Sugar Organic; Arm & Hammer Fridge-N-Freezer Baking Soda; Value Corner Vanilla Flavor, Imitation

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Pumpkin Protein Muffins

Serves 1235 mins prep45 mins cook

Pumpkin Protein Muffins are easy to make, moist and delicious. These gluten free muffins make the perfect breakfast, snack or dessert!

0 servings

What you need

cup pumpkin puree

tsp pumpkin pie spice

Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

egg

salt

Signature Select Double Acting Baking Powder

tsp baking powder

cup protein powder

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

Guittard Baking Chips, Extra Dark Chocolate, 63% Cacao

cup dark chocolate chips

cup coconut sugar

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp vanilla extract

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Instructions

First, preheat the oven to 350 degrees F. Line your muffin pan with liners.

Then, add the pumpkin purée, eggs, coconut sugar and vanilla extract into a bowl and whisk.

Next, add in the almond flour, protein powder, baking soda, baking powder, pumpkin pie spice and salt. Combine with a rubber spatula. When the almond flour is almost all mixed in, fold in the chocolate chips. Don't over mix the batter. Mix until just combined.

Spoon the batter into the liners with a large cookie scoop. Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out pretty much clean.

Allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.

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