Blueberry Pumpkin Protein Muffins (Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries, fresh
  • 1 cup Pumpkin puree

• Refrigerated

  • 1/4 cup Liquid egg white

• Canned Goods

  • 1/2 cup Vanilla protein powder, Gluten Free

• Condiments

  • 1/8 cup Maple syrup

• Pasta & Grains

  • 1/2 cup Oats, old-fashioned gluten-free

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chickpea flour
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tbsp Sweetener

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on suzlyfe.com

Description

Directions

• Preheat oven to 350*F
• Combine Dry ingredients in large mixing bowl, whisk together wet ingredients in a separate bowl. Toss majority of the blueberries in the dry ingredients bowl, then add wet ingredients to dry and fold gently. Fold last blueberries in.
• Bake 20-25 minutes, turning 1/2 through.
• Remove, cool, and enjoy!