Protein Power Muffins

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.

 

 

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