Pumpkin Spice Protein  Muffin

I may be a few days early, but it’s officially fall in my kitchen and I couldn’t be more excited.  Recently I’ve been trying to be very healthy (more so than usual) but I always find myself craving something “extra’ after a day of clean eating.  And while I have no problem sitting down with a big bowl of ice cream as a treat every once in a while, having my apartment stocked with healthy options really keeps me on track.  These muffins were super easy to make and full of “feel good” ingredients.  I love using Bob’s Red Mill products for baking!  They are best hot, right out of the oven (of course!) but just as good frozen and reheated for a quick breakfast or post workout snack.  You can also substitute with a variety of protein powders for a different flavor profile.  

Pumpkin Spice Muffin: yield 16 

1 cup Bob’s Red Mill almond flour

1/2 cup Bob’s Red Mill Chai Protein Powder 

1 1/2 cup Bob’s Red Mill Rolled oats (blended into a flour)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger powder

1/4 teaspoon allspice

1/8 teaspoon nutmeg

1 banana, mashed

1 15 oz can pumpkin puree

2 eggs

1 teaspoon vanilla

1/4 cup coconut oil

1/4 cup coconut sugar

2 tablespoons maple sugar 

1/2 cup Enjoy Life dark chocolate chips

Preheat oven to 350 degrees.  Combine first 10 ingredients (dry) into a mixing bowl.  Combine remaining ingredients (wet) into a separate bowl and using a hand mixer or whisk, blend together.  Fold the wet ingredients into the dry, adding in the chocolate chips half way through.  Mixture will seem dry at first, keep folding.  Coat a muffin tin with non-stick spray and fill each with two spoonfuls.   Top with crumb topping and bake for 30 minutes.  Let cool (or not) and enjoy!

 

Crumb Topping: will have extra, refrigerate for later use 

3/4 cup sunflower seeds

3/4 cup rolled oats

1/3 cup coconut oil

1/3 cup almond flour

Combine all until mixture resembles a crumb topping.