Try this guilt-free muffin recipe the next time you want to satisfy your sweet tooth! These muffins are a great alternative to store-bought -  not only are they low carb, vegan and paleo-friendly, they’re also packed with protein.

Ingredients

• 1/2 cup almond flour


• 2 scoops vanilla protein powder (we prefer plant-based, no-sugar options)


• 1 tsp baking powder


• 1 tbsp cinnamon


• 1/2 cup nut/seed butter of choice (e.g. almond, sunflower, hemp, peanut, etc.)


• 1/2 cup pumpkin puree (can sub unsweetened applesauce, mashed banana or mashed cooked sweet potato)


• 1/2 cup coconut oil

For the glaze

• 1/4 cup coconut butter


• 1/4 cup milk of choice


• 1 tbsp granulated sweetener of choice (such as monk fruit or stevia)


• 2 tsp lemon juice

Instructions

1. Preheat the oven to 350ºF and line a 12-count muffin tin with muffin liners and set aside.


2. In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.


3. Evenly distribute the batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10-minute mark by inserting a skewer or fork in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.


4. Once cooled, prepare the glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.

Recipe adapted from: www.thebigmansworld.com