Gluten Free Pumpkin Muffins

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We were so obsessed with the way these muffins turned out! We choose to add in protein powder to make them a little more filling and they still tasted great. They were soft on the inside and crispy on the outside, just as we like it.

Prep time-15 Min

Cook time 15 min

24 Medium Muffins

Ingredients:

4 Eggs

3 Cups Nutiva Gluten Free Coconut Flour (option to use 6 cups of flour instead of oats)

3 Cups Quick Oats (option to replace one cup with vanilla protein powder***)

2 Cup Pumpkin Puree

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2 Tablespoons Pumpkin Pie Spice

1 Tablespoon Baking Soda

1 Cup Maple Syrup

3 Tablespoon Melted Coconut Oil

1 Teaspoon Vanilla Abstract

1 1/2 Teaspoon of Salt

Optional:

Add chocolate chips

Add flax seed

Steps:

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  1. {Preheat oven to 375 degrees

  2. Combine all dry ingredients

  3. Combine all wet ingredients

  4. Mix together in bowl or food processor

  5. Place dough in muffin tins

  6. Bake for 15-18 minutes (check the inside of the muffins with a toothpick)