Pumpkin Protein Muffins
These muffins are perfect for fall and even better than your average because they’re gluten free, dairy free, and protein-packed! Each muffin contains about 9 grams of protein.
Ingredients
Dry Ingredients
- 3/4 cup gluten free all-purpose flour
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 2 tsp baking soda
- 1/2 cup plain plant based protein powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ground ginger
Wet Ingredients
- 1/2 cup extra virgin olive oil
- 2/3 cup maple syrup
- 1 1/4 cup pumpkin purée
- 2 tbsp rice vinegar
- 1 cup soy milk
- 1 tsp vanilla extract
Add-Ins
- 1/2 cup pumpkin seeds
- 1/2 cup raisins
Instructions
- Preheat oven to 400℉. Grease one 12-cup muffin tin and 2 cups from a second muffin tin with extra virgin olive oil or line the cups with muffin liners or silicone baking cups.
- Combine all dry ingredients in a bowl and mix well.
- Combine all wet ingredients in a bowl and mix well.
- Pour the wet ingredients into the dry and mix well to combine.
- Add the add-ins and stir.
- Portion out the mix into 14 of the muffin tin cups.
- Bake for 15 to 18 minutes in the oven.
- Serve warm!