Pumpkin Protein Muffins Makes 12 frosted muffins
INGREDIENTS
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1/2 cup quick oats
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● 1/2 cup coconut flour
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● 1 Tablespoon baking powder
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● 2 Tablespoons Pumpkin Pie Spice
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● 1 cup Vanilla Protein Powder
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● 1/4 teaspoon sea-salt
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● 1 cup pumpkin (not pie mix)
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● 1 Tablespoon Vanilla extract (pure)
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● 2 whole eggs
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● 3/4 cup Unsweetened vanilla almond milk
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● * 1/4 cup plain fat free Greek yogurt - optional (see Tips & Substitutions below)
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● * 1/4 cup maple syrup (pure) - optional (see Tips & Substitutions below)
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● * 1 oz chopped chocolate (see Tips & Substitutions below)
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Maple Syrup: You can substitute a sugar-free maple syrup for the pure maple in this recipe. I had great results with Ali's Natural Maple Flavored Sugar Free Syrup (sweetened with Stevia).
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Chocolate: You can substitute your favorite sugar-free chocolate for the real chocolate in this recipe, but with just 1 oz spread out in 12 muffins, if your diet allows - go for the real! The higher the % on the chocolate, the more antioxidants and l
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Greek Yogurt: The yogurt in this recipe really made the muffins more cakey - soft and smooth. When I made it without yogurt, they were pretty dense. Your call - if your diet allows for it, I recommend using the Greek yogurt.
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Vanilla (pure): Always use pure vanilla extract. Google how imitation vanilla is made and you'll never use it again. Scary stuff. Also, read the labels and go for the one that either doesn't use alcohol or lists the alcohol at the bottom of the ingre
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