Gluten-free Pumpkin Protein Muffins
Fall is here and it's time for all things pumpkin! Pumpkin is packed with fiber, potassium and vitamin A, making it a great food for hormone balance!
I love these pumpkin muffins because they're high in protein making them an excellent breakfast or afternoon snack to keep blood sugar levels balanced to prevent those afternoon crashes. Keeping your blood sugar balanced also prevent your stress hormone cortisol from spiking which can leave you feeling wired, tired, and can throw off your ovulation and menstrual cycle if too high.
Pumpkin Protein Muffins
(Gluten free)
Wet Ingredients:
2 cups pumpkin puree
1/2 cup melted coconut oil
2/3 cup maple syrup
4 eggs
1 tsp vanilla
Dry Ingredients:
1 and 1/4 cups almond flour
2 cups oat flour
1 tsp sea salt
1 Tbsp pumpkin pie spice
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 scoops Paleovalley bone broth collagen (optional but makes them super high in protein! Click here for 15% off)
1 cup chopped pecans
Method
1. Preheat oven to 325 degrees F
2. Mix the dry ingredients in 1 bowl
3. Whisk the wet ingredients in another bowl
4. Mix both the wet and dry ingredients
5. Fold in the pecans
6. Grease muffin tin cups
7. Fill muffin tin cups and bake 25-30 minutes
Happy baking lovely!
