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Wellness / March 26, 2017

Recipe: Pumpkin Power Muffins

Written by: Alix Brossette

These Paleo-friendly “muffins” are a perfect make-ahead workday breakfast. They’re easy to eat on a commute and have the nutritional heft to keep you satiated through lunch.

And they take less than an hour to prepare.

Nutritional info (per muffin)

  • Calories: 209
  • Total fat: 11 grams
  • Total carbohydrates: 26 grams
  • Total protein: 9 grams

 

Ingredients (makes 8-10 muffins):

  • 1 ¾ cups almond flour
  • ½ cup coconut flour
  • ½ cup flax meal (ground flax seeds)
  • ½ cup whole rolled oats
  • 1/3 cup high quality vanilla protein powder
  • 1/3 cup coconut sugar
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. ground cinnamon
  • 1 tsp. allspice
  • 1 cup unsweetened vanilla almond milk
  • 15oz canned pumpkin
  • 1 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 2 large cage-free eggs
  • 1 ½-2 cups grated carrots and/or zucchini

 

Directions:

  • Preheat oven to 400 degrees F and grease a muffin tin with cooking spray.
  • Using a whisk, mix the dry ingredients (almond flour through allspice) in a large bowl.
  • Mix the wet ingredients (almond milk through eggs) in a separate bowl. You can do this by hand or with a power mixer. 
  • Combine the bowls and stir by hand with a large spatula until just combined.
  • With a the same spatula, mix in carrots and/or zucchini.
  • Fill the greased muffin tins until almost full.
  • If making small muffins, bake for 20-25 minutes. If making large muffins like the ones pictured, bake for 30-35 minutes.

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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