by Nicole Steele

  • 11/2 cups Gluten Free flour mix (Bob’s Red Mill)
  • 1 scoop of protein powder (Vega)
  • 1/2 tsp salt
  • 11/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp clove
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 can of pumpkin purée (398ml)
  • 1/4 cup apple sauce
  • Few drops of stevia
  • 2 flax eggs (2TBS ground flax & 6TBS warm water)
  • 2-4TBS almond butter
  • Pumpkin seeds

Preheat oven 350°

Mix flax “eggs” and let sit 5 minutes. Combine flour, protein powder, salt and spices. In a separate bowl mix pumpkin purée, vanilla, apple sauce, flax eggs and stevia. Line muffin tins with Parchment paper liners (5 large or 10 small). Mix wet ingredients into dry ingredients just until combined.

Fill bottom half of liners, then add a dollop of almond butter for the center of the muffins, proceed with filling the top half of the muffins. Sprinkle pumpkin seeds on top of muffins and bake at 350° for 40 mins or until the tops crisp up.