We have teamed up with our friends over at Sweet Spreads to give you some awesome Fall Flavor Recipes to make this holiday season that is healthy, nutritious and delicious!
Today's recipe is Gluten Free Pumpkin Protein Muffins Drizzled with White Chocolate Coconutter!
Super easy to make and will knock your socks off because the pure pumpkin makes these muffins super moist and the white chocolate coconutter makes you feel like you are having a cheat meal, but no worries you can enjoy these guilt free! :)
1/3 Cup Pure Pumpkin
1 Scoop ABS Vanilla Cake Batter
2/3 Cup Egg Whites
1/3 Cup Unsweetened almond milk
Pumpkin Pie Spice
1 Tbsp Sweet Spreads White Chocolate Coconutter
Directions: Pre-heat oven to 350 degrees. Spray muffin pan with non-stick cooking spray. Mix all of the ingredients (except the Sweet Spreads Coconutter) into a mixing bowl until you create a smooth consistency. Once you have a smooth consistency pour batter into muffin pan (should make approximately 6 muffins). Bake at 350 for 10-12 minutes (insert tooth pick or lightly touch top of muffins to make sure they are fully cooked and slightly golden brown on top).
Remove from oven. Take 1 Tbsp of Sweet Spreads White Chocolate Coconutter and microwave for 5-10 seconds. Drizzle over top of the pumpkin muffins. (Optional)- Take 1/4 cup of NonFat Greek Yogurt with 1 packet of Stevia for dipping or extra topping and enjoy!
Enjoy this delicious Gluten Free Protein Muffin Recipe by Ordering your ABS Protein Pancake Mix Here!