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Pumpkin Protein Muffins: The Best Gluten Free, Dairy Free Treat

Pumpkin Protein Muffins (Gluten Free, Dairy Free)
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These Pumpkin Protein Muffins are a delicious and healthy treat that are both gluten-free and dairy-free.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup almond flour
  • 1/2 cup gluten-free oats
  • 1/4 cup protein powder
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together the pumpkin puree, almond flour, oats, protein powder, maple syrup, and eggs until well combined.
  3. Add baking powder, cinnamon, nutmeg, and salt to the mixture and stir until fully integrated.
  4. Divide the batter evenly among the muffin cups.
  5. Bake for 20-25 minutes or until a toothpick comes out clean.
  6. Let cool before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • These muffins can also be frozen for up to 3 months.

Nutrition

Keywords: Pumpkin Protein Muffins, Gluten Free Muffins, Dairy Free Muffins

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