Gluten Free Pumpkin Chip Protein Muffins

Gluten Free Pumpkin Chip Protein Muffins2018-10-04T21:23:58+00:00

Project Description

Bubble Girl's Gluten Free Pumpkin Chip MuffinsDairy free, egg free, soy free, peanut free, tree nut free, wheat free & gluten free

Prep time: 10-15 minutes | Cook time: 20 minutes | Total time: 30-35 minutes | Servings: 12

Adapted on this recipe from Taste of Home


  • 2 flax eggs
    [2 Tbsp ground flaxseed + 6 Tbsp water]
  • 7 ½ oz. cooked pumpkin [½ can]
  • ½ cup maple syrup
  • ½ cup grapeseed or light olive oil
  • 1 teaspoon vanilla extract
  • 1 ¼ cups BG Bakes Gluten Free All Purpose Flour
  • ¼ cup Growing Naturals Vanilla Blast Rice Protein Powder
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup allergy friendly chocolate chips + extra for topping


Preheat oven to 400 degrees F and line a muffin tin with paper or foil liners.
In a small mixing bowl, prepare your flax eggs by whisking together the ground flaxseed and water; allow to sit for 3-5 minutes so that the “egg” can absorb the water and thicken.
In a large mixing bowl, combine the flax eggs with pumpkin, maple syrup, oil, and vanilla; beat until smooth.
In a separate bowl, combine flour, protein powder, pumpkin pie spice, baking soda, and salt; gradually add to the wet ingredients and mix well; fold in chocolate chips.
Fill lined muffin cups ¾ full; top with additional chocolate chips. Bake for 15-18 minutes or until cake tester comes out clean. Allow to cool in pan for 10 minutes before transferring to a wire rack.

Approximately (per serving): 4g protein/ 18g sugar/ 34g carbs/ 16g fat/ 2.7g fiber/ 282 calories

Recipe Courtesy: Kait Turshenof
Bubble Girl's Gluten Free Pumpkin Chip Muffins-1

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