Empty My Fridge
outrageously good pumpkin protein muffins
Ingredientes
- Pumpkin1 xícara
- Maple syrup⅓ xícara
- Coconut oil · melted¼ xícara
- Egg2
- Milk2 colheres de sopa
- Vanilla1 colher de chá
- Almond flour1 xícara
- Flour1 xícara
- Vital proteins collagen peptides½ xícara
- Flax seed2 colheres de sopa
- Baking powder1 colher de chá
- Baking soda½ colher de chá
- Cinnamon · ground2 colheres de chá
- Nutmeg½ colher de chá
- Ginger½ colher de chá
- Allspice½ colher de chá
- Salt · for sprinkling on top½ colher de chá
- Chocolate chip½ xícara
- Walnut · chopped⅓ xícara
Modo de preparo
- 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.
Resumido do vídeo de Ambitious Kitchen. Assista para ver os detalhes.
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