Pumpkin

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RECIPE

Protein Muffins

EASY TO MAKE, FLUFFY & DELICIOUS

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These Pumpkin Protein Muffins are easy to make, fluffy, delicious and packed with protein from lentils and eggs! The perfect healthy breakfast or snack.

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ABOUT

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PREP TIME

10 MINS

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COOK TIME

30 MINS

SERVINGS

BARS

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– Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside. – In your blender, combine pumpkin puree, cooked lentils, eggs, oil, maple syrup/honey, vanilla, and apple cider vinegar. Blend until mixture is smooth and set aside.

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– In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix. – Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix. 

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– Portion batter into prepared muffin tin. – Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

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– Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.

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ENJOY!

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AUTHOR

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