NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Pumpkin puree

4 scoop Vanilla protein powder

1 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 cup Almond flour

0.25 cup Maple syrup

2 tbsp Coconut oil

1 tbsp Pumpkin pie spice

0.5 tsp Sea salt

1 tsp Baking soda

1 tsp Baking powder

1 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and line a 12-cup muffin tin with parchment paper liners.

• 2

  In a large mixing bowl, whisk together the pumpkin puree, egg whites, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.

• 3

  In a separate bowl, sift together the almond flour, vanilla protein powder, pumpkin pie spice, sea salt, baking soda, and baking powder.

• 4

  Slowly fold the dry ingredients into the wet mixture using a spatula, stirring until just combined while being careful not to overmix.

• 5

  Divide the batter evenly among the 12 muffin cups, filling each one nearly to the top.

• 6

  Bake for 22 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

• 7

  Remove from the oven and let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.