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Pumpkin Protein Muffins

ABOUT THE CHEF

This is a guest recipe from Kelsey Ale (@ thekelseyale). Kelsey is a Nutritional Therapist based out of Santa Monica, California, where she offers nutrition coaching with a focus on paleo and mind-body wellness.

These Pumpkin Protein Muffins are a healthy and delicious vegan breakfast snack that uses our Spice Drinkable Oats for added protein and whole food vitamins and minerals. Enjoy!

INGREDIENTS

Dry Ingredients

  • 1/3 cup Drinkable Oats : Spice
  • ⅔ cup cassava flour
  • 1 cup almond flour
  • ½ cup coconut sugar
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon

Wet Ingredients

  • 2 large eggs or flax eggs
  • 1 cup pumpkin puree
  • ¾ cup almond milk
  • ¼ cup melted coconut oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla
DIRECTIONS
  1. Preheat the oven to 375º. Line a 12-cup muffin tin with parchment paper muffin liners and set it aside.
  2. Combine all the dry ingredients in a small mixing bowl and mix well to combine. Set this bowl aside.
  3. Combine all the wet ingredients in a large mixing bowl and whisk until they are completely combined.
  4. Add the dry ingredients to the wet ingredients and mix until a smooth batter is formed.
  5. Scoop the batter into the lined muffin tin and sprinkle the pumpkin seeds over each muffin. Bake them for 30-35 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  6. Allow the muffin to cool 10-20 minutes before serving. Enjoy!

NOTES

Drinkable oats give just the right amount of gluten-free spice, but you can also use pumpkin protein powder for a paleo version!


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