Vegan Pumpkin Protein Muffins Recipe
Ever craved a coffee shop muffin, but didn’t want to get out of your jammies? Well, this easy to make clean eats Vegan Pumpkin Protein Muffin recipe will satisfy! These muffins, made with coconut flour and protein powder, are out of the oven in less than 30 minutes! Top with sweet potato icing (see below) or eat as is. Either way, your jammie wearing morning will be a secret safe with us!
This recipes comes to use from Marci of @StewardChicks.
Serving Size: 1/12th recipe Calories: 154.08 Fat: 12.158 Carbs: 9.184 Protein: 4.329 Fiber: 4.591667 Nutrition facts are approximate and use unsweetened almond milk.
Muffin Ingredients
3 tablespoons ground flax (soaked in 1/3 cup water for 15 minutes)
1/2 cup coconut flour
1 tablespoon pumpkin pie spice
1 scoop Nuzest Smooth Vanilla Clean Lean Protein
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup pumpkin puree
1/3 cup almond butter
2 tablespoons coconut nectar
1 teaspoon alcohol free vanilla extract
1/3 cup milk
1 cup pecans
Icing Ingredients
3/4 cup baked and cooled white sweet potato
1 tablespoon lemon juice
1 scoop Smooth Vanilla Clean Lean Protein
1 teaspoon alcohol free vanilla extract
1 tablespoon coconut nectar
1/3 cup unsweetened vanilla almond milk
Muffin Method
1. Preheat oven to 375 degrees. Soak flax in water for 15 minutes.
2. Add all ingredients, minus pecans, to a food processor and pulse to combine. Add pecans and pulse to chop and distribute nuts. Use a silicone muffin mold and divide batter between seven muffin cups.
3. Bake for 23 minutes. Let cool completely. If desired, top with icing recipe below.
Icing Method
1. In a food processor, combine ingredients and process until smooth.