If you liked my Banana Blueberry Protein Muffins you MUST MUST MUST try these!
I was so excited to try this new recipe that I was up till midnight last night baking. Worth it? Yes!
Number 1. Go get some Coconut Oil Spray right now. It was awesome. Mine is the generic kind from Trader Joe’s and it worked really well. My muffins came right out of the pan with no problem!
Number 2. You don’t have to put blueberries in these muffins. I just had some that were needing to be used so I threw them in there. I liked it. But I think I’ll make these again with just pumpkin.
Number 3. Did I mention they are delicious? Here’s the secret… they are also gluten free and paleo! I know. It’s a miracle!
I did a lot of experimenting with this recipe and really liked the texture. However, feel free to make your own modifications. 🙂 I also used this recipe from Multiply Delicious as a starting point!
Pumpkin Protein Muffins
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- Generous sprinkle of salt
- 3 eggs
- 3 tbsp maple syrup
- 3/4 cup canned pumpkin
- 1 small overripe banana mashed up
- 1 tsp vanilla
- 1 cup blueberries (optional)
- 1/2 cup crushed pecans to sprinkle on top (optional)
- Coconut oil spray
- Preheat oven to 350 degrees and grease muffin pan with coconut oil spray.
- Mix together dry ingredients (almond flour, protein powder, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt) in a large-ish bowl.
- In a separate bowl whisk together wet ingredients (eggs, pumpkin, banana, syrup, and vanilla).
- Pour wet ingredients over dry ingredients and stir it up. Add the bluebs.(Yes. That is what my family calls them. It all started with my little brother!)
- Spoon batter into greased muffin pan. Divide evenly between 12 cups.
- Sprinkle whatever you want on top. I added extra pumpkin pie spice and some pecans on half of the muffins.
- Bake muffins for 20 minutes or until toothpick comes out clean.
Yep. I’m taking selfies at 11:30pm while I do the dishes and the muffins bake!
I removed the muffins from the pan after they’d cooled for 20 min or so and then covered them in foil over night.
This morning I had a GLORIOUS breakfast of delicious muffins and coffee. They tasted great.
My plan is to freeze some and take them to work as a quick, healthy breakfast.
They are super moist and yummy. I also think they’d be really good heated up and topped with butter, nutella, or peanut butter.
OH THE POSSIBILITIES!
Have any good recipes? Please share!!!!!