Low Carb Pumpkin Protein Muffins


  • 1/2 Tbsp Vanilla Extract optional
  • 3/4 C (84g) Almond Flour
  • 1/2 C (120g) Canned Pumpkin
  • 1/2 tsp Baking Powder
  • 3 large Eggs
  • 3 scoops (84g) Pumpkin Spice Protein Powder Bowmar Nutrition
    Low Carb Pumpkin Protein Muffins


  1. Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet. 
  2. Mix the dry ingredients together in a large bowl.
  3. Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter. 
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  6. Get full recipe >> CLICK HERE 

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