These healthy flourless pumpkin breakfast muffins are a quick, easy and no mess recipe! Made in a blender, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan and dairy free, with a paleo option too!
Preheat the oven to 350. Grease a 12 count muffin tin or line with muffin liners and set aside.
Add all ingredients into a high speed blender and blend until fully immersed. Alternatively, you can use a food processor or mix by hand.
Pour the batter into each muffin tin, approximately 3/4 of the way through. Bake for 20-30 minutes (for the oat based option) or up to 45 minutes (paleo option), or until a toothpick/skewer comes out clean. Remove from oven and allow to cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with optional protein or chocolate glaze and enjoy!
To make the frosting
Mix the chocolate protein powder with milk of choice and coconut oil and drizzle over the muffins. Alternatively, omit the coconut oil and add milk of choice to protein powder slowly until a thick frosting is formed.
Notes
For the oat based version, these muffins can be kept at room temperature, covered, for up to 4 days. For the paleo option, they need to be kept refrigerated and are best consumed within 3 days. Both versions are freezer friendly, for up to 2 months. The milk of choice for the frosting NEEDS to be at room temperature, to avoid making the coconut oil firm up before it can be mixed.