·

Breakfast, High Protein, Recipe

Wake Up To Results

Ingredients

1 cup almond butter

½ cup pumpkin puree

2 whole eggs

½ tsp baking soda

¼ tsp fine sea salt

1 tbsp Pumpkin Pie Spice, or make your own.

(Pumpkin pie spice: 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg)

1/3 cup of maple syrup. Swap out for monk fruit for Slenderiiz approved.

Optional: 1/3 cup dark chocolate chips with no added sugar

Directions:

1. Preheat oven to 350°F and line a standard muffin pan with paper cups
2. In a medium bowl, combine all ingredients and mix until a smooth batter is formed, folding in chocolate chips last, if desired.
3. Using a 1/4 cup, distribute batter evenly among the 12 baking cups
4. Bake for 15-20 minutes until centers are firm and starting to crack
5. Allow to cool in pan for 15 minutes the transfer to wire rack to cool completely
6. For best shelf life store in a sealed container in fridge for up to one week. These freeze well.