Pumpkin Gingerbread Muffins

These muffins scream holidays to me. They are easy to make and even more delicious to eat. I have them on repeat over here and would be lying if I said I didn’t eat several a day. Hope you enjoy them as much as I do.

Pumpkin Gingerbread Muffins

Dry Ingredients
♡ 150g almond flour
♡ 150g tiger nut flour
♡ 50g protein powder (or collagen) of choice
♡ 100g arrowroot flour
♡ 2 tsp baking soda
♡ 2 tsp cinnamon
♡ 1/4 tsp ground ginger
♡ 1/4 tsp ground clove

Wet Ingredients
♡ 500g pumpkin puree
♡ 1/3 cup maple syrup
♡ 1/3 cup + 3 tbsp avocado oil
♡ 2 tbsp apple cider vinegar

Instructions:
1. Pre-heat oven to 370.
2. In large bowl, combine all dry ingredients, mix well, set aside.
3. In medium bowl, add all wet ingredients, whisk well.
4. Pour into bowl with dry ingredients, stir until combined.
5. Spray muffin pan with avocado oil to prevent sticking. Fill each muffin cup with batter, you should get about 12 muffins.
6. Bake for 25-28 minutes or until a toothpick inserted in middle comes out clean.
7. Enjoy.

Notes:

I like to sprinkle raisins and crushed pecans on top of a few.

Blender Protein Pancakes

This super simple blender pancake recipe is on repeat over here. It’s minimal ingredient list, one-dish clean up and the fact that the whole fam loves them makes them a winner. Play with the toppings to make them work for you and enjoy!

Blender Protein Pancakes

♡ 4 eggs
♡ 1 cup sprouted rolled oats
♡ 1 cup cottage cheese
♡ 1/4 cup Paleovalley grass-fed bone broth protein
♡ 1/4 cup coconut milk
♡ coconut oil (for griddle)

Instructions:
1. Grease skillet or griddle with coconut oil and heat over medium-low heat.
2. In order above, add all ingredients to Vitamix or other blender and blend until thick batter forms. If batter is too thick, slowly add a little water or coconut milk until you reach a thick, pourable batter. (Alternatively, you can use a large bowl and fork/mixer to combine all ingredients. I find a blender works best for a batter without lumps.)
3. Pour batter onto skillet/griddle until pancakes are the size you like, approximately 1/4 cup per pancake.
4. Cook until you see bubbles forming throughout pancake and then flip to other side. Cook for another minute or so until cooked through and browned on both sides.
5. Serve with topping of choice. Blueberries, almond butter, Culina yogurt and real maple syrup are on repeat over here. ♡