Paleo Pumpkin Protein Chocolate Chip Mocha Muffins

This recipe is a modification of Predominantly Paleos recipe on Paleo Mocha muffins with hidden veggies:

https://predominantlypaleo.com/paleo-mocha-chocolate-chip-muffins-with-hidden-veggies/


I’ve added vegan protein powder and organic pumpkin purée to this recipe to give it a more autumn holiday feel. I’ve also substituted the vanilla extract with pumpkin spice extract and swapped coconut sugar for monk fruit.

  • 3 large eggs

  • 1/2 cup dairy free milk

  • 1/4 cup olive or avocado oil (or melted ghee or melted coconut oil)

  • 1/2 cup maple syrup

  • 1 teaspoon pumpkin spice extract

  • 2 teaspoons apple cider vinegar

  • 1 cup of organic pumpkin purée

  • 1/2 cup monk fruit

  • 1.25 cups cassava flour

  • .25 cups organic chocolate vegan protein powder

  • 1 teaspoon baking soda

  • Pinch sea salt

  • 1 tablespoon instant coffee

  • 2 tablespoons cocoa powder

  • 1 cup fair trade dairy free chocolate chips

    INSTRUCTIONS

    1. Preheat the oven to 350F

    2. Place muffin liners into a muffin tin (this makes around 12) Can also line the muffin tin with a little bit of butter instead of muffin liners. This will help you get the muffins out easier after they’ve been baked

    3. Combine wet ingredients in a blender and turn on low for around 30 seconds. Alternatively add to a bowl and use a hand blender

    4. Add dry ingredients in a seperate bowl

    5. Add in the dry ingredients to the wet ingredients except for the chocolate chips and blend everything at medium speed or until the batter is smooth without lumps

    6. Stir in the chocolate chips by hand. Add in as many as your heart is calling for🧡

    7. Distribute the batter evenly in the muffin tin and bake for around 20-25 minutes or until an inserted toothpick comes out clean

    8. Serve warm or freeze for later

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