I make these muffins at least a couple times a month. A double batch is a must because
they go quick! They are great for a healthy snack or a grab and go
breakfast. These muffins are grain free, high in
protein and full of antioxidants. They
can also be made nut free (see bottom for specifics).
Ingredients:
2/3 c nut butter (I use almond butter)
1/3 c pumpkin puree (I use butternut squash or sweet potato because I always have those baked in my fridge)
2 eggs
3 tbsp raw honey or pure maple syrup
1 tbsp pumpkin pie spice
2 tbsp chia seeds
1/2 tsp baking soda
1/4 c dark chocolate chips (I like Enjoy life brand for its clean ingredients)
2/3 c nut butter (I use almond butter)
1/3 c pumpkin puree (I use butternut squash or sweet potato because I always have those baked in my fridge)
2 eggs
3 tbsp raw honey or pure maple syrup
1 tbsp pumpkin pie spice
2 tbsp chia seeds
1/2 tsp baking soda
1/4 c dark chocolate chips (I like Enjoy life brand for its clean ingredients)
·
For nut
free use sun butter and add a teaspoon of lemon juice or apple cider vinegar
and cut the baking soda to a ¼ tsp of baking soda.
Instructions:
1. preheat oven to 375 F
2. grease a muffin tin with coconut oil or use the silicone reusable muffin cups (my personal favorite)
3. add all the ingredients in a food processor aside from chocolate chips and mix well
4. add chocolate chips and stir with a spoon
5. bake 15 minutes, or until toothpick comes out clean
1. preheat oven to 375 F
2. grease a muffin tin with coconut oil or use the silicone reusable muffin cups (my personal favorite)
3. add all the ingredients in a food processor aside from chocolate chips and mix well
4. add chocolate chips and stir with a spoon
5. bake 15 minutes, or until toothpick comes out clean
*
This recipe is from VFit Squad
LOVE these! I've made a double batch almost every week since you've posted this. Thank you!
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