Blueberry Pumpkin Muffins

Our Complete Truth Protein Blueberry Pumpkin Muffins are moist, packed with nutrients and have a ton of flavour. The perfect healthy snack for the Fall season.

Blueberries are packed with anti-oxidants perfect to help fight free radicals and pumpkin has a whole gam-it of health benefits as well. Some of those include: heart health, improving digestion, boosting your immune system, skin health etc.

If you’re looking for a healthy snack that tastes great this is the one for you!! So tasty you won’t believe it’s healthy.

Blueberry Pumpkin Muffins

Ingredients

(makes 12 muffins)

  • 1 2/3 cups Complete Truth Protein
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Himalayan salt
  • 1 1/2 tsp. pumpkin spice
  • 1/2 cup stevia
  • 4 Tbsp. coconut oil, melted
  • 1 cup pumpkin
  • 1/4 cup almond milk
  • 1 egg*
  • 1tsp. vanilla
  • 1 cup frozen blueberries**

Directions

Preheat oven to 350 degrees celsius. Line muffin tin with parchment paper muffin cups.

In a large bowl combine Complete Truth Protein, baking powder, baking soda, Himalayan salt, pumpkin spice and stevia. Cream coconut oil into the dry ingredients with a fork.

In a medium size bowl, combine pumpkin, almond milk, egg and vanilla.

Fold blueberries into the dry ingredients. Pour wet ingredients on top and mix until well combined.

Spoon mixture into muffin cups until full. They will rise a little bit but will remain fairly flat on top.

Bake for 20-25 minutes until golden brown or a toothpick inserted comes out clean. Let cool on wire racks.

Place in an airtight container and store in the fridge.

*To make this recipe vegan replace the egg by making one flax egg. Mix 1 tbsp ground flaxseed with 3 tbsp of water. Stir to combine well and place in the fridge for 15 minutes.

**Replace frozen blueberries with 1/2 cup chocolate chips for a sweeter muffin

Want MORE Healthy Pumpkin Recipes…

Download our FREE 10 Quick and Healthy Pumpkin e-book here.

 

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