So, let me just say the muffins and icing are not Paleo. I’ve been experimenting with different types of whey isolate protein powders (they are suppose to be lactose-free) in my diet. You can easily make this recipe without the protein powder. As for the icing, you can use a number of substitutes, including: greek yogurt, honey, and coconut milk.
Pumpkin Protein Muffins with Cinnamon Protein IcingPumpkin Muffins
1 Cup Almond Flour
2 Scoops Vanilla Protein Powder (you can use any of your choice)
1/4 tsp Salt
1/2 tsp Baking Soda
1 T Cinnamon
1 T Pumpkin Pie Spice
1 T Organic Grass-Fed Ghee
1 T Stevia
3 Large Eggs
1/2 Cup Canned Pumpkin
2 Scoops Vanilla Protein Powder
1/2 tsp Cinnamon
1/2 tsp Stevia
2 T Water
Pre-heat oven to 350 degrees.
Combine the almond flour, baking soda, salt, cinnamon, vanilla protein powder and pumpkin pie spice in a food processor or blender. Mix for about two minutes or until evenly mixed.
Then combine the pumpkin, honey, ghee, stevia and eggs.
Mix again for another few minutes until fully cooked.
Pour the mixture in a greased (I use a coconut oil spray) muffin tin. This should make about four-six muffins, depending on how big you want them.
Bake for around thirty minutes or until a toothpick comes out clean!
For the icing, mix the dry ingredients in a small bowl and add water slowly until you get the desired consistency. For this, I used around 2 tablespoons of water.
Pour the icing on top once cooled. Enjoy!
Calories: 140 Per Serving (Makes six servings)
And if you count your macros, the breakdown per serving is like this:
Protein: 16.5 Grams
Fats: 12 Grams
Carbs: 5 Grams
Which means…you can have a serving or two, or three