Chocolate Chunk Pumpkin Protein Muffins
Ingredients
| 2 scoops | Kaizen Naturals Whey Protein in Decadent Chocolate |
| 3 | Eggs |
| 1 Cup | Canned Pumpkin |
| 1 | Banana - ripe |
| 1 Tsp | Vanilla extract |
| 2 TBSP | Butter - melted |
| 3/4 Cup | Blanched almond flour |
| 1 Tsp | Sea salt |
| 1/2 TBSP | Pumpkin Pie Spice |
| 1/2 Tsp | Baking powder |
| 1/4 Cup | Dark chocolate (chips or bar chopped) |
Directions
- Preheat the oven to 350F and line a muffin tin with parchment paper cups.
- Add the eggs, pumpkin, banana, vanilla and butter to a high speed blender and blend until smooth.
- Add the almond flour, salt, whey protein, spices and baking powder and blend until smooth. Add in the chocolate, keeping a few squares to top, and pulse 3-4 times to combine.
- Divide the batter evenly amongst the tins and top with remaining chocolate.
- Bake for 17-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Store in an airtight container for up to 4 days.
Recipe by Lindsay Mustard.