***Get ready to save this one***
>>>CRANBERRY PECAN PROTEIN MUFFINS>>>
And they are gluten & dairy free, high protein and delicious!
1/3C butter or dairy free alternative (if using ghee, decrease by 1T)
1C coconut sugar
2 eggs or egg substitute
3/4C pumpkin puree
250g ZEGO Double Protein Oats (grind in the food processor or high-speed blender for 2 minutes to make oat flour)
60g sweet rice flour (if you don’t have this, increase your oats by the same amount. The muffins will be a bit more crumbly but still delicious)
1T nutritional yeast (optional)
1/3C pumpkin seeds
1T baking soda
1/4T baking powder
3/4T pink or sea salt
1/4T nutmeg (approximately 10-20 shavings of fresh nutmeg)
1/3C pecans, chopped + extra for decorating the top of each muffin
1+1/4C fresh cranberries + extra for decorating the top of each muffin
zest of 1 orange, optional
Preheat the oven to 350. Grease (or use parchment liners) a standard 12-cup muffin tin.
Cream the butter and sugar together. If using a butter substitute like ghee, don’t worry if it doesn’t get creamy.
Add in the eggs, pumpkin, water, and vanilla. Stir to combine.
In a separate bowl, add the oat flour, sweet rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir to blend.
Combine the dry ingredients into the wet and stir to combine.
Set aside some of the fresh cranberries, pecans, and orange zest (if desired) for topping the muffins. Stir the rest into the batter.
Divide batter evenly in your prepared muffin tin. Top with additional nuts and cranberries.
Bake for 25 minutes. Then loosely cover the muffin tin with foil or parchment paper to prevent the tops from burning. Bake for an additional 10 minutes or until a tester comes out clean.
Let cool for 10 minutes and remove from the pan to cool completely.
Take pictures, post and tag @zegofoods 🤩 ...