Protein Pumpkin Muffins
Link to muffin tin
Ingredients: Makes 24 mini muffins
1 C Pumpkin puree
1/2 C Granola butter or nut butter of your choice
1/4 C Almond flour, or all purpose gluten free or regular all purpose
1 banana
1 flax egg or regular egg or egg substitute
2 tbsp protein powder or collagen powder
2 tbsp oat flour (if you don’t have it substitute with the flour you use above)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
*Optional toppings: Mink chocolate chips or icing: 2 tbsp powdered sugar and 1 tsp water mixed into icing
*Another optional toppings would be coconut or oat whipped cream, more granola butter or nut butter or chopped nuts.
Directions:
1. Preheat oven to 375F. Prepare a 24 mini muffin tin
2. Add all the ingredients to a food processor or blender and blend until completely combined (easier in a food processor or upright blender)
3. Pour the batter into each well until they’re almost full
4. *optional add mini chocolate chips as topping
5. Bake for 20 minutes
