As part of my "get shit done" campaign for this week, and my greater comeback to the world of blogging, I'm sharing with you a very exciting recipe! It's perfect for the upcoming holiday, and one that won't derail you from your goals, or feel like you're missing out on any dessert action :) These make a great travel snack too, if you are journeying to visit family and don't want to waste time stopping at a mediocre rest stop, or if you get hungry and happen to be stuck in traffic. Just saying...trust me when I say these will come in handy :)
I have basically spent these past couple months of volleyball season perfecting this recipe, since it is the only thing I have really worked on in my kitchen lately, as you can see from my sad lack of blog posts. My team and my family (who visited last weekend which and it was incredible) have served as guinea pigs, and hopefully would agree that this is the best version!
Enjoy, and as always please provide me with some feedback when you make these! Blow up my social media sites with comments and pictures and I will be a happy camper :)
Pumpkin Spice Protein Muffins
- 1 cup pumpkin puree
- 1 heaping cup almond or cashew flour
- 3 eggs
- 1/4 cup coconut flour
- 1/3 cup vanilla protein powder (flavorless or vanilla)
- 1/2 cup flaxseed meal
- 1/4 cup honey
- 1 tbsp. pumpkin pie spice
- 1 tbsp. coconut oil
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. vanilla extract (optional)
- Preheat over to 350 degrees Fahrenheit
- Combine dry ingredients in a bowl, and whisk together.
- Crack eggs, separating egg whites into their own bowl, and adding yolks into the bowl with the dry ingredients.
- Into the bowl with the egg yolks and dry ingredients, add the honey, pumpkin puree, coconut oil, and vanilla exract, and blend well with a hand blender or mixer until smooth.
- Whisk the egg whites by hand (or preferably with a mixer) until peaks form. Add into the bowl with the batter, and mix with a spatula until the egg whites are fully integrated. The batter should feel on the thick side, yet light and fluffy.
- Grease muffin tins with butter or choice of oil (I use reusable silicone tins so I don't need to and it is awesome) and fill until each is about 3/4 full.
- Bake for about 30 minutes, then turn off and let cool in the oven with the door open.
What are your plans for the holiday weekend? I want to hear about them, and whatever they are, I hope they include these muffins ;)
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