High Protein Pumpkin Muffins

Welcome sweater weather with freshly baked pumpkin muffins. Super fluffy, moist, and packed with protein and fall flavour!

Ingredients:

• 1½ cups almond flour

• 1/3 cup coconut flour

• ¼ cup monk fruit sweetener

• 1 tablespoon baking powder

• 1 tablespoon pumpkin pie spice

• 1 scoop vanilla protein powder ( I used The Nourish Market Vanilla protein. Save 10% ASHLEY10)

• ¼ teaspoon sea salt

• 4 large eggs at room temperature

• ⅔ cup canned pumpkin puree

• ½ cup coconut oil

• 1 teaspoon pure vanilla extract

• ½ cup dairy-free white chocolate chips divided in half (I used @healthycrunch)

Directions:

1. Preheat the oven to 350℉ (177℃) and line 12 muffin cups in a muffin pan with baking cups or grease the muffin pan thoroughly.

2. In a large bowl, sift the coconut and almond flour. Add in monk fruit sweetener, baking powder, pumpkin pie spice, protein powder, and sea salt. Stir until clump-free. Set aside.

3. In a separate large mixing bowl, combine the eggs, pumpkin puree, oil, and vanilla extract. Mix until smooth.

4. Add wet to dry mixture and stir until smooth.

5. Add half (¼ cup) of the white chocolate chips to the batter and fold in.

6. Using a 1/4 scoop, spoon the batter evenly into the muffin cups to fill the cups to almost the very top of the cups. Use your fingers or the back of a spoon to smooth and pack the batter in the cups.

7. Gently press the remaining white chocolate chips into the tops of the muffin batter but don’t press deeply into the muffin batter.

8. Bake for 22 to 26 minutes or until an inserted toothpick comes out clean and the muffins are lightly golden around the edges. Remove from oven, cool, and serve.