Fuel your morning with these sweet and savoury Paleo Pumpkin Protein Muffins. They pair perfectly with a steaming cup of gourmet coffee. Enjoy!
I wake up early because I’m far more productive when I start my work day around 6 am.
But I’m definitely NOT a morning person.
My early morning work usually consists of writing training programs, doing paperwork, or blogging. If I actually spoke with clients in the morning, this is how it would probably go…
Terrible, I know. Seriously though, I need my morning coffee. (The roastery advertised in the YouTube video above is actually one of my favourites.)
After I’ve had a few minutes to sip on my delicious mug of ‘wake-up-call’, I’m usually ready to eat. I’m not necessarily ready to cook though. More often than not, I go for something that only involves me heating it up, carrying it to my coffee, chewing, and swallowing.
That’s why I pre-make my breakfasts.
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Some mornings all I feel like eating is a muffin… or two…
I love these Paleo Pumpkin Protein Muffins because they provide a healthy dose of protein, fibre, and energy to fuel my morning.
They’re pretty tasty too. You get a hint of savouriness from the pumpkin, sweetness from banana, and spice from the cinnamon.
The pumpkin keeps these muffins moist and tender, while the pecans give each bite a delicious crunch.
Most muffins rely on wheat flour, but since many of my clients are gluten or grain-free, I used arrowroot flour in this recipe. The arrowroot flour also makes these muffins paleo friendly.
Warm them up and serve them alongside a gourmet cup of joe.
Are you ready to make healthy eating easy and convenient?
Complete the form below to download a free copy of my Top 10 Mass Meal Prep Recipes. You’ll also get a FREE eCourse that teaches you how to create a meal prep system that saves tons of time and makes healthy eating easier.
No spam, no fluff, just actionable info to help you reach your goals
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
muffins
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- 1/2 cup arrowroot flour
- 1/2 cup vegan vanilla protein powder I use Vega Sport (see link in "Recipe Notes" below)
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup chopped pecans
- 4 eggs whisked
- 1/2 cup mashed banana very ripe
- 1/2 cup pumpkin puree
- 1/4 cup natural almond butter
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- coconut oil for greasing muffin tin
Ingredients
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|
- Preheat the oven to 350C.
- In a large mixing bowl, combine the arrowroot flour, protein powder, cinnamon, baking soda, salt, and pecans.
- In a separate bowl, combine the eggs, mashed banana, pumpkin puree, almond butter, maple syrup, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until the batter is mixed evenly.
- Use the coconut oil to grease a standard muffin tray then distribute the batter evenly amongst the 12 muffin cups.
- Bake at 350C for 20-minutes (or until a toothpick inserted into the centre of a muffin comes out clean).
- Cool before serving.