I love my peanut butter muffin recipe, but sometimes a girl needs a change so I recently adapted them to make pumpkin muffins. These are gluten-free and low-carb and have some extra protein added in. If you are on the THM diet, they are an S.
Makes approx. 9 muffins
3/4 flax meal
3/4 c blanched almond meal (if it doesn’t say blanched, it has a different consistency and will likely give a grainier texture)
1 scoop (1/3 c) protein powder (I sued whey but you could use egg white if you need to avoid dairy)
1/2 c xylitol, truvia, or THM sweet blend
1 tsp salt
1 tsp xantham gum
1 tsp baking soda
1 tsp cinnamon
big dash nutmeg
1/2 c canned pumpkin
1/2 c almond milk (or other milk of choice)
1 tsp vanilla
2 eggs or 1/3 c egg whites
Preheat oven to 400. Grease a muffin tin. In a large bowl, combine the dry ingredients and mix well. Add the wet ingredients and stir until thoroughly moistened and of a uniform consistency. Drop by spoonfuls into the prepared muffin tin, filling each cup up about half way. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Enjoy!