Pumpkin Muffins Recipe

Makes 12 servings | Gluten-free & dairy-free 

Step 1

2 ½ c. almond flour
½ c. Wellness Whey Protein Powder
2 tsp pumpkin pie spice
1 tsp baking soda
½ tsp salt

Step 2

1/3 c. coconut oil, melted
4 eggs
¼ cup real maple syrup
1 tsp vanilla
1 ½ c. canned pumpkin

Directions

1. Preheat oven to 350°. Mix ingredients from step 1 in a large bowl, do not overmix.
2. In a separate bowl, mix wet ingredients with a whisk until smooth. Stir into dry ingredients.
3. Gently fold in canned pumpkin. 
4. Grease muffin tins with coconut oil. Fill two-thirds full and bake for 20 minutes.

* To make dairy-free, use egg white protein in place of whey.