Empty My Fridge
outrageously good pumpkin protein muffins
Ingredients
- Pumpkin1 cup
- Maple syrup⅓ cups
- Coconut oil · melted¼ cups
- Egg2
- Milk2 tbsp
- Vanilla1 tsp
- Almond flour1 cup
- Flour1 cup
- Vital proteins collagen peptides½ cups
- Flax seed2 tbsp
- Baking powder1 tsp
- Baking soda½ tsp
- Cinnamon · ground2 tsp
- Nutmeg½ tsp
- Ginger½ tsp
- Allspice½ tsp
- Salt · for sprinkling on top½ tsp
- Chocolate chip½ cups
- Walnut · chopped⅓ cups
Instructions
- Preheat the oven to 350°F and line a muffin tin with 10 liners. Spray the liners with nonstick spray.
- In a large bowl, whisk together the pumpkin, maple syrup, cooled melted coconut oil, eggs, milk and vanilla until smooth.
- Add the almond flour, oat flour, protein powder, flaxseed meal, baking powder, baking soda, spices and salt to the same bowl. Mix with a wooden spoon until well combined.
- Fold in half the chocolate chips and a third of the walnuts. Divide the batter evenly among the liners and top with the remaining chips and walnuts.
- Bake for 23 to 28 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes, then move the muffins to a wire rack to cool completely. Sprinkle with flaky sea salt.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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