During a recent office potluck, Jen brought these little muffin gems in to share. Trust us, they didn't last long.
Grain-free, dairy-free and fat-free!
Ingredients
- 1 1/2 cup almond flour
- 3/8 cup tapioca flour
- 3 3/4 tablespoon vanilla whey protein powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 1/2 cup pumpkin puree
- 4 eggs
-
1 1/2 teaspoon vanilla (or vanilla bean powder, 1/4 tsp powder = 1 tsp extract)
- 3 tablespoon honey
- 1/2 cup chocolate chips
Directions
- Preheat the oven to 350 degrees. Line muffin tin with paper muffin liners.
- In a mixing bowl, whisk together the almond flour, tapioca flour, protein powder, baking powder, baking soda, salt, and spices.
- In another bowl, whisk together the pumpkin puree, eggs, vanilla, and honey until smooth.
- Add the wet ingredients to the dry and whisk in until mixture is smooth. Fold in chocolate chips.
- Divide the batter between muffin tins, using a scoop to distribute the batter so that the tops are rounded.
- Bake muffins in preheated oven for 18-21 minutes. Muffins are done when they are firm to the touch on top.
Recipe inspired by MyNaturalFamily.com, found here, and modified by our customer service rep, Jen M. Thanks to you both!
