Ingredients
The following ingredients have 12 Servings
- 2 1/4 cups gluten free oats
- 1-2 tablespoon cocoa powder
- 1/2 cup granulated sweetener of choice
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- pinch sea salt
- 1 cup mashed pumpkin (not pumpkin pie filling)
- 1 cup milk of choice
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 teaspoon vanilla extract
- 6 tablespoon almond butter (melted (I used drippy cashew butter))
- 1/2 cup coconut flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon cinnamon
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon baking soda
- 1/4 cup maple syrup (can sub for honey or agave)
- 1/4 cup coconut oil (Can sub for any nut butter of choice)
- 1 teaspoon vanilla extract
- 4 large eggs (whisked lightly)
- 2 scoops chocolate protein powder
- 1 tablespoon milk of choice (room temperature)
- 1 tablespoon coconut oil (melted)
Instruction
- Preheat the oven to 350. Grease a 12 count muffin tin or line with muffin liners and set aside.
- Add all ingredients into a high speed blender and blend until fully immersed. Alternatively, you can use a food processor or mix by hand.
- Pour the batter into each muffin tin, approximately 3/4 of the way through. Bake for 20-30 minutes (for the oat based option) or up to 45 minutes (paleo option), or until a toothpick/skewer comes out clean. Remove from oven and allow to cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with optional protein or chocolate glaze and enjoy!
