Are you looking for a delicious and high-protein breakfast, snack, or dessert? These pumpkin protein muffins are the perfect choice! They are super fluffy, moist, and taste like they should be a daily addition to your lunch box.
To make 8 of these muffins, you will need:
- 2 large eggs
- 120g finely mashed pumpkin
- 64g Almond Butter
- 57g plain Greek yoghurt
- 2 tbsp unsweetened almond milk
- 60g Tony Ferguson Xylitol
- 140g Almond Flour
- 40g Tony Ferguson Pro Shake powder (vanilla works best)
- 1 1/2 tsp Tony Ferguson Ground Cinnamon
- 1/2 tsp Tony Ferguson Ground Ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 60g Sugar-free Chocolate Chips
How to make it:
- Preheat your oven to 180 C and line a cupcake tin with 8 liners.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, Greek yoghurt, almond milk, maple syrup, and coconut sugar.
- Add in the almond flour, protein powder, pumpkin spice, cinnamon, and baking powder. Gently fold until everything is completely combined.
- Use a spatula to fold in the chocolate chips.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top if desired.
- 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 let us know what you think!