Pumpkin Protein Muffins

Pumpkin Protein Muffins: Fluffy and Flavourful

Ingredients

• 2 large eggs
• 120g finely mashed pumpkin
• 64g almond butter
• 57g plain Greek yoghurt
• 2 tbsp unsweetened almond milk
• 60g Tony Ferguson Xylitol
• 140g Tony Ferguson Almond Flour
• 40g Tony Ferguson GO Shake powder (vanilla flavour)
• 1½ tsp Tony Ferguson Ground Cinnamon
• ½ tsp Tony Ferguson Ground Ginger
• ¼ tsp ground nutmeg
• 1 tsp baking powder
• 60g sugar-free chocolate chips

Directions

1. Preheat your oven to 180°C and line a cupcake tin with 8 liners.
2. In a large mixing bowl, whisk together the eggs, pumpkin puree, Greek yoghurt, almond milk, almond butter, and Tony Ferguson Xylitol.
3. Add in the Tony Ferguson Almond Flour, Tony Ferguson GO Shake powder (vanilla flavour), Tony Ferguson Ground Cinnamon, Tony Ferguson Ground Ginger, nutmeg, and baking powder. Gently fold until everything is completely combined.
4. Use a spatula to fold in the sugar-free chocolate chips.
5. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top if desired.
6. Bake for 18-20 minutes, or until a toothpick inserted into the muffins comes out clean. Let the muffins cool and enjoy!

These pumpkin protein muffins are a great way to get your protein fix and indulge in a tasty treat. The almond flour and protein powder add a boost of protein, while the pumpkin puree and spices give these muffins a delicious flavour. The chocolate chips add a touch of sweetness, and you can always add extra on top for a decadent touch. Try these muffins for a high-protein breakfast, snack, or dessert, and enjoy a wholesome treat that’s bursting with flavour!