Spinach Pumpkin Protein Muffins
Introducing a nutritious and flavorful Spinach Pumpkin Protein Muffin recipe! Packed with the cozy flavors of pumpkin pie spice, this recipe combines the wholesome goodness of almond flour and canned pumpkin with a protein boost from Greek yogurt and vanilla protein powder. These muffins are not only high in protein but also sneak in some greens like spinach or kale, making them a perfect grab-and-go breakfast or snack option. Soft, moist, and full of fall vibes, they’re a delicious way to fuel your day while nourishing your body! Makes: 12 muffins
Allison Tallman
Ready To Start?
- 1. Preheat oven to 350 degrees F and prepare a muffin tin by lining it or oiling it.
- 2. Add all ingredients in a large bowl and mix to combine.
- 3. Distribute into muffin tins evenly.
- 4. Cook for ~20-25 minutes or until cooked thoroughly.
- 5. Optional: top with almond butter!
ingredients
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1.25 cup almond flour
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2 cup canned pumpkin
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3/4 cup greek yogurt
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2 large eggs
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1/2 cup vanilla protein powder
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1 cup spinach or kale ripped up or chopped thoroughly
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1 tsp pumpkin pie spice
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1 tsp baking powder
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1 tsp baking soda