Higher-Protein Almond Flour Pumpkin Muffins—Gluten-free • Dairy-free • Grain-free
~10–11g protein each
Makes 12 muffins
Higher-Protein Almond Flour Pumpkin Muffins
Gluten-free • Dairy-free • Grain-free • ~10–11g protein each
Makes 12 muffins
Ingredients
1¼ cups Schnucks canned pumpkin puree
3 Schnucks large eggs
⅓ cup Schnucks maple syrup
3 tbsp avocado oil or melted coconut oil
1 tsp vanilla extract
1½ cups finely ground almond flour
3 scoops Egg White Protein
1 tsp baking soda
1½ tsp Schnucks pumpkin pie spice
½ tsp Schnucks cinnamon
¼ tsp Schnucks salt
2–4 tbsp unsweetened dairy-free milk, as needed
Optional: ⅓ cup dairy-free mini chocolate chips - I measured these with my heart
Directions
Preheat oven to 350°F and line a 12-cup muffin tin.
Whisk together pumpkin, eggs, maple syrup, oil and vanilla.
In another bowl, combine almond flour, egg white protein, baking soda, pumpkin pie spice, cinnamon and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Let the batter sit for 2–3 minutes. This is especially important with egg white protein.
Check the consistency. If it's very thick, add dairy-free milk 1 tablespoon at a time. You want a thick, scoopable batter that isn't stiff. (I had to add about 2 tablespoons to mine)
Fold in chocolate chips if using.
Divide evenly among 12 muffin cups.
Bake 20–24 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
• 10. Let cool for at least 10 minutes. Store in fridge.