Healthy pumpkin, cinnamon & almond muffins

Healthy Cinnamon, Pumpkin & Almond Muffins

Ingredients:

Servings: 10 muffins

• 1/2 cup almond flour
• 2 scoops vanilla protein powder (60-65 grams total)
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ground nutmeg
• 1 tsp natural liquid vanilla
• 1/2 cup almond butter or nut butter (my favorite is from Costco)
• 1/2 cup pumpkin puree (I buy it canned at Avril, Walmart, or Bulk Barn) or cooked sweet potato puree
• 1/2 cup coconut oil

For the icing:

• 1/4 cup melted coconut oil (or coconut butter)
• 1/4 cup unsweetened almond or cashew milk
• 1 tbsp monk fruit
• 2 tsp lemon juice

Instructions:

1. Preheat the oven to 350 degrees and grease 10 muffin cups with a little coconut oil.
2. In a large bowl, mix the dry ingredients well.
3. Add the wet ingredients and mix until completely incorporated.
4. Distribute the muffin batter evenly into the 10 muffin cups.
5. Bake for 10-15 minutes or until a toothpick comes out clean.
6. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Once the muffins have cooled, prepare the icing by combining all ingredients and mixing until the texture is smooth.
8. Decorate the muffins with the icing and add a few pumpkin or hemp seeds on top to taste.