Lindsay Surowitz

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PALEO PROTEIN PUMPKIN MUFFINS | Lindsay Surowitz

PALEO PROTEIN PUMPKIN MUFFINS

PALEO PROTEIN PUMPKIN MUFFINS

15 mins prepServes 12

If you’ve made my paleo protein banana muffins before, then add a can of pumpkin to your pantry and you’ll have everything you need to make these paleo protein pumpkin muffins! They packed with protein, healthy fats, and low in sugar just like the banana muffins we all love, but with a delicious Fall spin. Make sure to bookmark this recipe!

12 servings

What you need

coconut flour

⅓ cup coconut flour

baking soda

½ tsp baking soda

pumpkin pie spice

1 tsp pumpkin pie spice

almond flour

⅓ cup almond flour

ground flaxseed

2 tbsp ground flaxseed

almond butter

⅓ cup almond butter

pumpkin puree

¾ cup pumpkin puree

coconut oil

2 tbsp coconut oil

salt

¼ tsp salt

baking powder

½ tsp baking powder

vanilla protein powder

3 oz vanilla protein powder

vanilla extract

1 tbsp vanilla extract

semisweet chocolate chips

½ cup semisweet chocolate chips

coconut sugar

3 tbsp coconut sugar

egg

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Instructions

1. Preheat oven to 350°F. Spray a muffin pan with coconut oil or avocado oil spray.
2. In a large bowl, whisk together wet ingredients - nut butter, pumpkin puree, eggs, coconut oil, and vanilla.
3. In another bowl, mix together dry ingredients. Pour the dry ingredients into the wet and mix well. Stir in the chocolate chips.
4. Scoop the batter into the prepared muffin pan. Sprinkle a couple more chocolate chips on top. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Mine took about 23 minutes.
5. Remove from oven and sprinkle with flaky sea salt. Enjoy!

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