Description
These Deliciously Soft Gluten Free Paleo Pumpkin Protein Muffins are a healthy and tasty treat perfect for any time of the day.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup protein powder
- 1/4 cup honey or maple syrup
- 3 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, honey (or maple syrup), and eggs until well combined.
- In another bowl, combine the almond flour, coconut flour, protein powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Line a muffin tin with paper liners and fill each cup about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 5 days.
- These muffins can be frozen for up to 3 months.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg