GF/DF Pumpkin Protein Muffins
These Pumpkin Muffins are high in Protein, Fiber AND they're both Gluten and Dairy Free! The best part is how fluffy and delicious they are as well! Yes, this recipe uses a Muffin Mix but I can promise you won't regret taking the shortcut by using this specific one. These muffins are never in our house long!
8 minutes
18 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 168 |
| Fat: | 12 g |
| Carbohydrates: | 9 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 93 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated per serving. | |
by healthymess
Serves: 8
Ingredients
- 1 whole1 whole1 whole Gluten Free Muffin Mix - King Arthur
- 2 whole2 whole2 whole Vanilla Protein Powder, 2 scoops of your favorite!
- 2 Tbsp2 Tbsp2 Tbsp Golden Flaxseed Meal
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 1 cup1 cup1 cup Pumpkin Purée
- 1 cup1 cup1 cup Almond Milk
- 3 whole3 whole3 whole Eggs
- 6 Tbsp6 Tbsp6 Tbsp Avocado Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees.
- In one bowl, mix Avocado Oil, Eggs, Pumpkin Puree, and Milk until combined.
- In a separate bowl, combine all dry ingredients together.
- Next, slowly add dry ingredients to the wet ingredients until just mixed.
- Fill 12-16 greased (or parchment lined) muffin cups half full.
- Bake 18-22 minutes.
- Enjoy!
Notes
*The mix makes more than what the instructions on the box will say. I tend to get 16-18 muffins out of each box!
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