We loooooove pumpkin muffins during the week (also makes amazing pumpkin bread!)
. I’ve made several versions of these, but by far this combo is my favorite! . Here is the recipe: First, preheat your oven to 350F. Next, prep a 12 muffin tin with nonstick baking spray (I use paper cups lightly coated with PAM). In a medium bowl, combine your dry ingredients: 2 cups Kodiak Cakes Buttermilk Pancake mix 1/2 cup Level-1 Protein Vanilla Ice Cream, Cinnamon Cookie Batter (or Pumpkin Spice Latte if you still have it) 1 tbsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt In a larger bowl, mix together: 1-15 oz can of pumpkin purée 1 large mashed banana 1 whole egg 1/3 cup Almond Milk (unsweetened) *substitute with regular almond/coconut/dairy milk if desired 1/4 cup olive oil 2/3 cup Lakanto monkfruit sweetener (get it on Amazon here) 1 1/2 tsp vanilla extract Fold in the dry ingredients until well incorporated, then lastly mix in 1/3 cup of dark chocolate chips. Using an ice cream scoop, divide the batter evenly between the muffin cups. . Bake for 18-20 minutes at 350F, turning around half way. They’re done when a toothpick comes out clean! . Makes 20 muffins! 116 Calories 5.7g Protein 19.4g Carbs 4.9g Fat #fitfoodie #pumpkinmuffins #wonderfullyfit
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AuthorKelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables. Archives
December 2020
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