Serves 12. Serving size: 1 muffin
Pumpkin Chai Muffins
Ingredients
- 0.25c - whole wheat white flour
- 1 - scoop French Vanilla IdealLean Protein
- 0.5tsp. - baking powder
- 0.25tsp. - salt
- 0.5tsp. - cinnamon
- 0.5tsp. - cardamom
- 0.5tsp. - cloves
- 1tsp. - pumpkin pie spice
- 0.75c - pure pumpkin puree
- 0.75c - unsweetened applesauce
- 0.25c - coconut sugar
- 1 - egg
- 2tbsp. - coconut oil
- 0.5c - unsweetened almond milk
Instructions
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Preheat oven to 350 degrees. Line a 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
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In a medium bowl whisk together the flour, protein, baking powder, salt, and spices. Whisk until blended well.
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In a separate bowl combine the pumpkin, coconut sugar, applesauce, egg, and coconut oil. Slowly whisk in the almond milk.
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Add wet ingredients to dry ingredients and mix until just combined. Do not over mix! Bake for 15 minutes or until toothpick inserted into center of muffins comes out clean.
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Cool for a few minutes before transferring to wire racks to finish cooling.
