Description
These muffins have a sweet chocolate flavor and a fluffy, moist texture. They're gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 3/4 cup organic pumpkin puree
- 3 large eggs
- 1/2 cup almond butter (just dry roasted almonds)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup pea protein (50g)
- 1/4 cup Dutch processed cocoa powder (24g)
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup miniature dark chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with 12 silicone or paper muffin liners.
- In a large mixing bowl, combine the wet muffin ingredients. This includes the pumpkin, eggs, almond butter, maple syrup and vanilla.
- Mix in the dry ingredients. This includes the pea protein, cocoa powder, baking powder, baking soda and salt.
- Fold the chocolate chips into the batter.
- Scoop the batter into your lined muffin pan, filling each slot about 3/4 full.
- Place the muffins in your oven and bake at 350 degrees F for 22-25 minutes. I think these muffins are best a little under-baked, giving the inside a more gooey texture.
- After baking, remove the muffins from the oven. Let them cool about 5 minutes in the muffin pan, then transfer them to a wire cooling rack.
- Store the muffins in an airtight container or baggie; up to 2 days at room temperature, 2 weeks in the fridge, or 2 months in the freezer.
Notes
Please note, nutrition facts are an estimate and calculated based on the exact brands I used.
Nutrition
- Serving Size: 1 muffin (out of 12)
- Calories: 167
- Fat: 10g
- Carbohydrates: 13.4g
- Protein: 7.5g