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Pumpkin Protein Muffins: Easy, Gluten-Free & Dairy-Free Delight

Pumpkin Protein Muffins (Gluten Free, Dairy Free)
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Delicious and nutritious Pumpkin Protein Muffins that are both gluten-free and dairy-free, perfect for a healthy snack or breakfast option.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup almond flour
  • 1/4 cup protein powder
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, almond flour, protein powder, maple syrup, and eggs, mixing until smooth.
  3. Add in baking soda, cinnamon, nutmeg, and salt, stirring until everything is well incorporated.
  4. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
  5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool for a few minutes before transferring them to a wire rack.

Notes

  • These muffins can be stored in an airtight container for up to a week.
  • Feel free to add chocolate chips or nuts for extra flavor and texture.

Nutrition

Keywords: Pumpkin Protein Muffins, Gluten Free, Dairy Free

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