Low Carb Pumpkin Protein Muffins

Ingredients:

3/4 C almond flour

2 scoops PEScience Gourmet Vanilla Select protein powder

1/2 Tbsp pumpkin pie spice

1/2 tsp baking powder

3 large eggs

1 C canned pumpkin

1/2 Tbsp vanilla extract

 

Directions:

1. Preheat oven to 350 degrees F.

2. Spray 8 slots in a muffin tin with non stick cooking spray or use 8 silicon muffin molds placed on a baking sheet.

3. Mix all dry ingredients together in a large bowl.

4. Gradually stir in eggs, canned pumpkin, and vanilla extract. Stir until evenly mixed.

5. Spoon batter into muffin tins or molds, filling about 3/4 full.

6. Bake for 23-26 minutes or until cooked through and muffin tops are golden brown.

7. Transfer the muffins to a wire rack to cool and enjoy!

 

Nutrition facts: 135 calories | 8 F | 5 C | 11 P

 

Created by Mason Woodruff.

Instagram: @mason_woodruff

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