FIND THIS RECIPE ON MYTHREESEASONS.COM
Created and Photographed by: Sabrina Russo
(gluten and dairy free friendly)
Combine flour (can use GF all purpose blend), pumpkin pie spices, salt, baking soda and baking powder. Whisk together.
In another bowl, whisk together the coconut sugar and eggs. Whisk in coconut oil and vanilla extract.
Add the canned pumpkin and yogurt. Use a non dairy yogurt, if desired. Whisk until smooth.
Place protein powder in a bowl. I use Naked bone broth. Add hot water and whisk to form a smooth paste. Add to wet ingredients.
Allow batter to rest in the fridge overnight for the tallest muffin tops. Preheat oven to 425F. Line tin with liners and scoop in batter.
Bake for 5-7 minutes or until muffins begin to rise above pan. Reduce heat to 350F. Bake 10-14 minutes longer until fully cooked.
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