Question
What is the definitive guide to Carolyn Scott's Vegan Pumpkin Spice Chocolate Chip Protein Breakfast Muffins?
1 answer · 0 votes
Carolyn ScottVegan Pumpkin Spice Chocolate Chip Protein Breakfast Muffinsrecipe
Answer
From Carolyn Scott0 votes
Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. Here’s my go-to guide for my Vegan Pumpkin Spice Chocolate Chip Protein Breakfast Muffins so you have everything in one place.
- 2 cups quinoa or almond flour
- 2 servings vegan vanilla protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp espresso powder
- 2 tbsp granulated monk fruit (or preferred sweetener)
- 1 tsp pumpkin pie spice
- 1 cup plant-based milk (I love flax milk for extra protein)
- 2 flax eggs (2 tbsp ground flax or chia + 6 tbsp warm water, let gel)
- 1 can organic pumpkin purée
- Monk fruit–sweetened chocolate chips
- Preheat oven to 350°F
- Grease 12 muffin molds
- Mix all dry ingredients
- Stir in wet ingredients and flax eggs
- Fold in chocolate chips
- Scoop evenly into molds (an ice cream scoop helps)
- Bake 25–30 minutes, until a toothpick comes out clean
- Rest 5–10 minutes before removing; centers will be fudgy, not raw
- Store in airtight container
Would you like me to add substitutions (no protein powder, nut free, or different sweeteners)?
