Protein Muffins - Vegan, Low Carb/Sugar, Versatile!
I used Organic Pumpkin Purée here but feel free to make them Banana (use super ripe ones), Applesauce or Shredded Zucchini (squeeze water out)
Optional to add Adaptogens (doesn't change recipe)
Category
Breakfast
Author:
Joy Carrozza
Put this in your go-to recipe box for a grab & go breakfast, mid-morning or afternoon snack!
Ingredients
1 Cup Pumpkin Purée (or other mashed fruit)
1/2 C Plant Milk
1/2 C Avocado Oil
Flax Egg Substitute (2T Ground Flax+6T Water, let sit 30 min)
1 Splash Vanilla
1 1/2 C Ancient Grain Replacement Flour
Add To Carthttps://www.arbonne.com/pws/JoyCarrozza/store/AMUS/product/Daily-Protein-Boost-6296,8770.aspx4 Scoops Arbonne Daily Protein Boost
https://amzn.to/3oWqp2v1/2 C Lakanto Golden
https://amzn.to/32edPlz1/2 C Coconut Sugar
2 tsp Baking Powder
1 pinch Salt
https://fromthereserve.com/search?q=ashwagandaOptional: Organic Ashwagandha
Optional: Organic Maca Powderhttps://fromthereserve.com/products/organic-maca-powder?_pos=1&_sid=d115f8e62&_ss=r
Wet Ingredients
Dry Ingredients
Directions
Preheat oven to 350º
Mix all Wet Ingredients
Note: Make sure to make your Flax Egg Substitute ahead of time! (or use 2 Eggs if not Vegan)
Mix (Whisk) all Dry Ingredients
Add Wet to Dry & Mix until just incorporated & you can no longer see any dry ingredients (try not to overmix tho)
Divide among 12 muffin (lined) tins
Bake for 25-30 min until tops are dry & toothpick comes out clean
Let cool completely before eating.
Recipe Video
Recipe Note
Disclaimer:
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