Pumpkin Protein Muffins

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Why I love this recipe!

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Wet Ingredients – ½ Cup Pumpkin Puree – 2 Eggs – ⅓ Cup Coconut Sugar You can sub for any granulated sugar! – ⅓ Cup Plain Coconut Yogurt Any plain or vanilla yogurt will work. – 3 Teaspoons Apple Cider Vinegar – 2 Teaspoons Vanilla Extract Dry Ingredients – 1+¼ Cup Cassava Flour Do not sub with any other flour. – 3 Scoops Vanilla Collagen or Protein Powder – 2 Teaspoons Baking Powder – ½ Teaspoon Baking Soda – 1 Teaspoon Cinnamon – ¼ Teaspoon Salt

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Muffin Batter

Off-white Section Separator Pour dry mixture into wet mixture and fold together until all the flour has been absorbed. Let the batter sit for 5 minutes. Rounded Banner With Dots

Preparing to Bake

Off-white Section Separator Rounded Banner With Dots Finally, add 9 muffin liners into muffin tin or grease with coconut oil. (You can also use a non-stick cooking spray.) Use a small measuring cup to pour an even amount of batter into each muffin tin.

Baking Muffins

Off-white Section Separator Rounded Banner With Dots Bake the muffins at 350° for about 25-30 minutes. Check with a toothpick before cooling. If the toothpick comes out clean, they're done!

Dairy-Free Frosting

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Pumpkin Protein Muffins

Hi, I'm Mariah!

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