Pumpkin Protein Muffins

I have been obsessed with muffins lately. They are a great pre-workout snack or just an “any time I’m hungry” snack. Obviously the ones I share are on the healthier side, but more importantly they can be slightly modified to accommodate food sensitivities, and aren’t loaded with sugar or processed ingredients you can’t pronounce.

I got this recipe from Taesha Butler, aka “@TheNaturalNurturer” on Instagram. Check out her website for lots of yummy, easy and healthy recipes. 

Ingredients

• 1 1/4 cup pumpkin puree (not pumpkin pie filling!)

• 1 cup cooked and cooled green lentils (about 1/3 cup dry)

• 2 large eggs (use flaxseed for a vegan option)

• 1/4 cup avocado oil or coconut oil

• 1/3 cup maple syrup or honey

• 2 teaspoons vanilla extract

• 2 teaspoon apple cider vinegar

• 1 1/4 cups white whole wheat flour (or flour of your choice)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

Instructions

Preheat oven to 350℉ and line a 12-hole muffin tin with liners. Set aside.

In blender, combine pumpkin puree, cooked lentils, eggs, oil, maple syrup/honey, vanilla, and apple cider vinegar. Blend until mixture is smooth and set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix.

Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix. Over mixing can lead to dense, flat muffins.

Portion batter into prepared muffin tin.

Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge or freezer.

ENJOY!