Grain Free Pumpkin Muffins
This recipe is something I have been working to perfect for a few months now. I’ve posted my Mary’s Pumpkin Muffin recipe in a previous blog however that recipe uses regular gluten free flour. Since giving up gluten and breads several years ago, these muffins have become a staple in my house. I make a batch every week and freeze them to just pop out and re heat or defrost.
Because I ate them so frequently, my first goal was to make them higher in protein. If you follow my recipe blog then you will remember my Protein Pumpkin Muffins, which began to replace my regular ones in my house quite a while ago. Adding the extra protein creates a lower glycemic response but I wanted to take this a step further and come up with a grain free recipe to really reduce the net carbs and also make it a healthier choice for gut health.
After experimenting with various combinations of protein powder, coconut flour and almond flour I finally came up with a muffin that taste great and holds together pretty well. It’s still slightly crumbly but who doesn’t like a muffin with a little crumble? You’ll notice that I use SunWarrior Raw Vegan Protein in my recipe because its a clean protein powder with a great taste. Give these little gems a try as they are a perfect grain-free treat to enjoy on the side of eggs, with any meal or as a snack.
These are easy to make and will freeze for several weeks. You can find coconut and almond flour at your local natural food grocery store or even in the health food section of some supermarkets. I have connected links below to easily find them on Amazon too. The almond meal is good to have around for using to coat chicken or fish or in recipes that call for bread crumbs so I like buying that type verses the fine flour you can also find in some stores. The coconut flour is also in my Protein Waffles recipe and you will be seeing more and more of these flours used in my recipes over this next year. Refrigerate almond flour after opening to preserve freshness.
Grain-Free Pumpkin Muffins
3/4 cup almond flour/meal
1/4 cup coconut flour
2 scoops Sun Warrior Raw Blend vegan protein powder
2 tsp baking soda
4-6 packets of stevia (I love this brand for baking)
2 tsp cinnamon
1 can organic pumpkin
1/2 cup egg whites
1/4 cup unsweetened vanilla almond milk
1 tsp vanilla extract
In a medium size mixing bowl combine all of the dry ingredients. If you want to adjust stevia then start with a few packets and you can add more at the end. Mix together well with a spoon and set aside.
In another medium size mixing bowl combine all wet ingredients. Mix together with a spoon and add to the dry ingredients mixing well.
Spoon batter into prepared muffin tin. If you use a silicone pan you don’t need to spray with a non stick coating but otherwise be sure to coat the pan to avoid sticking.
Bake at 350 for 30 minutes.
Remove carefully to a cooling rack. Freeze in a ziplock freezer bag for longer shelf life.
Fat: 4 g
Carbs: 6 g
Fiber: 3 g
Protein: 6 g
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