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Flourless Pumpkin Protein Muffins

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Muffin

Description

Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes!


Scale

Ingredients

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3/4 cup almond butter (or any nut butter)
  • 1 ripe banana, mashed
  • 1/4 cup maple syrup
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla

Dry Ingredients

  • 1 scoop vanilla plant protein (I used Vega Protein & Greens)
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • vegan chocolate chips or carob chips, to top

Instructions

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners.
  2. In a large bowl, add all wet ingredients and mix until well combined and smooth.
  3. Next, fold in all dry ingredients until well combined.
  4. Fill muffin liners 3/4 full (about two heaping tablespoons each). Top with chocolate chips or carob chips.
  5. Bake for 20-25 minutes, or until toothpick comes out clean.
  6. Enjoy!


Notes

  • Store in airtight container. Can be stored at room temperature or in refrigerator.
  • I haven’t tried freezing the muffins so I can’t offer advice for freezing.

Keywords: Flourless, Pumpkin, Protein, Muffins, Vegan, Gluten Free, one bowl, breakfast, chocolate chip, carob

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