Protein Pumpkin Muffins with Protein Crumble | Wheat free, Dairy free, No refined Sugar

SERVINGS | COOK TIME
  • Protein Pumpkin Muffins with Protein Crumble | Wheat free, Dairy free, No refined Sugar

    These higher protein, lower carb muffins are literally dessert in the form of a muffin! Deliciously fluffy and moist, you won't believe they are secretly healthy and free from wheat, dairy and refined sugar! What a win! They are also super easy to make, especially if you have leftover pumpkin.

    The addition of smul's delicious Vanilla Plant Protein Powder (yay, no dairy!) really makes this recipe come together. And the protein crumble on top (made with smul's Protein Granola) is the pièce de résistance.

  • Ingredients

    Muffins:

    1 cup pumpkin (cooked and mashed)

    3 eggs

    2 Tbsp coconut oil (melted and cooled)

    1/3 cup coconut sugar

    1/2 tsp vanilla extract

    2 cups almond flour

    1/4 cup smul Vanilla Protein Powder

    1 tsp cinnamon

    1 tsp baking soda

    1/4 tsp salt

    Protein Crumble Topping:

    1 cup smul Vanilla Almond Protein Granola

    1 Tbsp coconut sugar

    1 Tbsp oat flour

    2 Tbsp melted coconut oil

    1/4 tsp salt

    Dash of cinnamon

Instructions

Preheat the oven to 180 degrees celsius.

Prepare a normal muffin tin by spraying with oil or lining with cupcake liners.

Finely mash your cooked pumpkin (measure after mashing). Let it cool.

In a large bowl, whisk together your eggs, coconut sugar, coconut oil, vanilla extract and mashed pumpkin. 

In a separate bowl, add your almond flour, protein powder, cinnamon, salt and baking soda and mix well.

Add dry ingredients to wet ingredients and mix well until no flour patches remain. 

Prepare your crumble topping in a separate bowl:

Put your Vanilla Almond Protein Granola in a plastic bag and smash with a wooden pin roller or wooden spoon until the large clusters and almonds are crumbled up (but not too fine). Add this to a bowl together with the coconut sugar, oat flour, melted coconut oil, salt and cinnamon and mix well. 

Scoop your muffin mixture into muffin tins, each about 3/4 full. Top with crumble topping. 

Bake for approximately 17 - 20 minutes (until a testing stick, toothpick or knife comes out clean)

Let it cool in the pan before removing. 

Store in an airtight container in the fridge.

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