These little protein muffins are great as an on-the-go breakfast or snack. Feel free to substitute puréed butternut squash or sweet potato for the pumpkin.
Spiced Blueberry Protein Muffins
Ingredients: (Makes about 12 muffins)
- 4 flax eggs (4 Tbsp ground flaxseeds + 10 Tbsp water)
- 3 cups almond meal
- 1 scoop Be Well Plant Protein + Multi
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ¼ tsp pink salt
- ½ cup puréed pumpkin, canned or homemade
- 3 Tbsp coconut oil, melted
- 1 tsp apple cider vinegar
- ¾ cup fresh blueberries
Preheat oven to 350°F and put paper liners in muffin cups.
In a small bowl, make the flax eggs by whisking together the ground flaxseeds and water until well combined. Let sit to thicken for 5–10 minutes.
In a large bowl, mix together all the dry ingredients with a rubber spatula.
Once the flax eggs are ready, mix in the pumpkin, melted coconut oil, and apple cider vinegar. Fold the wet ingredients into the dry ingredients until a thick dough forms. Gently fold in the blueberries, being careful not to crush them.
Divide the batter equally among muffin cups. Since the batter is so thick, it’s helpful to use a tablespoon measuring spoon or cookie scoop to drop the batter into the cups.
Bake for 20 minutes. Remove from oven and let cool 5–7 minutes before moving muffins to a cooling rack. Store muffins in an airtight container in the refrigerator for up to 5 days, or on the counter for up to 2 days.