Ingredients
- 1.75 C Vanilla Protein Mix
- 0.5 C + 2 TBSP pumpkin puree
- 0.5 C water
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Optional:
- 1 egg or 1 flax egg ( 3 TBSP hot water + 1 TBSP flax meal and let stand for 5 minutes)
- 0.25 C chocolate chips ( for dairy free i use the brand "Enjoy Life") if you don't use chocolate chips you can sweeten with 2-3 TBSP of Maple Syrup
- Mix all ingredients - let stand for 5 minutes before portioning into muffin try
- Mini muffins : measure 1 Tbsp batter portions into mini muffin tray and bake at 350 C for 10 - 12 minutes - if you are not using muffin liners then oil your tray
- Regular muffins : measure 3 - 4 Tbsp batter portions into regular muffin tray and bake at 350 C for 18 - 20 minutes - if you are not using muffin liners then oil your tray
- Let cool in muffin trays for 5 minutes after done baking then move to wire cooling rack
- Let cool on wire cooling rack for 15 minutes before eating
- Once completely cooled (1 hour after baking) store in an airtight container with a paper towel in the bottom (this helps soak up any extra moisture)
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- Keep in the fridge for up to 5 days