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Gluten Free PB Protein Pumpkin Muffins

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Submitted by: samvandie

 

Bake some of these muffins for the week for an easy, high protein, celiac friendly breakfast on the go.
 

Ingredients

  • 1/4 cup buckwheat flour
  • 2 tbsp coconut flour
  • 1/2 cup packed pumpkin
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp maple extract
  • 1 tsp pumpkin allspice
  • 1/2 cup unsweetened coconut milk
  • 3/4 cup egg substitute
  • 2 tbsp flax seed meal
  • 2 scoops vanilla flavored protein powder
  • 2 packets stevia or other sugar substitute
  • 2 tsp baking powder
  • 2 tbsp protein powder
  • 4 tbsp peanut butter

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Method

Preheat oven to 375 degree. In a medium mixing bowl, add egg substitute and mix in pumpkin, coconut flour, buckwheat flour, flax seed meal, coconut milk, stevia, allspice, cinnamon, vanilla extract, maple extract, baking powder and protein powder. Mix all ingredients until well combined. Spray a muffin tin with nonstick cooking spray. Pour batter into muffin tin, spreading evenly over four compartments, to make four servings. Bake 30-45 minutes. After batter cooks partially at 20 minutes, insert 1 tbsp peanut butter into center of each muffin. After initial 25 minutes, do a toothpick test every five minutes to test for doneness. The outside of muffins should be golden and only slightly tender.

 

Notes:

 

Number of Servings: 4

 

Submitted by: samvandie ()

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