Grain-free, dairy-free and free from refined sugar, these morning muffins are high in protein and give a decent amount a healthy fat. I make these for myself with no sweetener added at all, and often enjoy them with nut butter.
Pumpkin, squash, or sweet potato puree adds fiber and makes for a soft muffin. Also, these vegetables are all high in vitamin A.
Coconut butter adds a dose a healthy fat.
I use coconut flour, which is high in healthy fat as well. Garbanzo bean flour adds a protein punch and improves texture.
If I do add sweetener, I generally use maple syrup or coconut sugar.
Simple, delicious and good for you. Most muffin recipes add enough sugar to quality as cupcakes. Give these a try and make changes to the recipe until it suits you!
Protein Power Muffins
3/4 c. garbanzo bean flour
1/4 c. coconut flour
1/3 c. coconut oil, melted
1/2 c. pumpkin, squash or sweet potato puree
1/4 c. nondairy milk (almond milk etc.)
1 T. flaxseed meal mixed with 1/4 c. water (or use 1 egg)
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 1/2 t. cinamon
1/2 t. ginger
1/4 t. cardamom
1/4 t. nutmeg
1/8 t. ground cloves
3 T. maple syrup or up to 1/4 c. coconut sugar (optional)
Preheat the oven to 350. Grease a 6 muffin tin with coconut oil or use liners. Mix the try ingredients and then add in wet. Beat for 1 min. Pour into 6 muffin cups and bake for 20-25 min.