IntroductionI like to serve these with cream cheese for breakfast, and with a little Vanilla Frosting in the lunch box. They make a nice holiday gift too.
I like to serve these with cream cheese for breakfast, and with a little Vanilla Frosting in the lunch box. They make a nice holiday gift too.
Number of Servings: 16
1 can pumpkin puree - minus about 1/3 cup
1/3 cup plain yogurt
2 Tbsp. Coconut oil
1/3 cup coconut sugar
1/3 cup honey
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 2/3 cups whole wheat flour
2/3 cup natural whey protein powder
Sprinkle the tops with pumpkin seeds, cinnamon and/or coconut sugar for a pretty presentation
Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl (reserving about 1/3 cup for something else like smoothies or oatmeal). Add the yogurt, coconut oil, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled or paper lined muffin cups. Bake at 350° for about 25 minutes. This recipe makes 16 muffins