Pumpkin Protein Muffins GF

Category: Breakfast  


~1/2 cup organic pumpkin puree

~1/2 cup almond butter smooth and creamy

~1/4 cup almond flour

~1medium ripe banana

~1 large egg

~2 tablespoons Newport Organic Protein powder

~2 tablespoons maple syrup

~2 tablespoons coconut flour

~1 teaspoon vanilla extract

~1 teaspoon ground cinnamon

~1/2 teaspoon ground nutmeg

~1/2 teaspoon ground ginger

~1/2 teaspoon baking soda

~1/2 teaspoon sea salt

~1/4 cup currants

~Walnut pieces for topping


~Preheat oven to 375 degrees. Grease thoroughly a mini muffin tin tray with coconut oil. In a food processor or high speed blender, blend together all the ingredients except the currants and walnuts until fully combined. Add currants and mix with a spoon.

~Fill mini muffin tray almost to the top. Sprinkle chopped walnut pieces on top. Bake for 20 minutes or until toothpick is clear.

Makes 20-24 mini muffins