Name: Protein-Packed Almond Flour Pumpkin Mini Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Almond Flour (56g); 1/2 cup Pumpkin Puree (122g); 4 large Egg Whites (120g total); 1 scoop Vanilla Whey Protein Isolate (30g); 1/2 tsp Baking Powder; 1/2 tsp Ground Cinnamon; Pinch of Salt; 1 tbsp Erythritol (optional)

Nutrition

Per serving

533 calories

Protein: 52g; 37% of calories
Carbs: 22g; 16% of calories
Fat: 29g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 350°F (175°C) and line a mini muffin pan with silicone or paper liners.
In a medium bowl, whisk together the almond flour, whey protein isolate, baking powder, cinnamon, and salt.
In a separate bowl, combine the pumpkin puree, egg whites, and erythritol if using. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined, ensuring not to overmix.
Spoon the batter evenly into the mini muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before enjoying.

Nutrition

Ingredients

Instructions

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