Pumpkin Nut Chocolate Chip Muffins

Meet your new favorite fall breakfast. Gluten free with great texture, they're packed with blood-sugar-balancing healthy fats and protein to energize your morning.

Yield: 12 muffins

INGREDIENTS:

DRY:

1 cup blanched almond flour

3 scoops Hint of Vanilla  Beauty Protein

1 teaspoon pumpkin spice blend

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

WET:

1 cup canned pumpkin puree

1/2 cup maple syrup

4 eggs

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

ADD-INS:

1/2 cup dairy-free chocolate chips

1/2 cup chopped mixed nuts

HOW TO:

Preheat oven to 350 degrees.

In a large bowl, whisk dry ingredients well until no lumps remain.

In a smaller bowl, whisk wet ingredients until creamy.

Add wet ingredients to dry and mix to incorporate.

Stir in add-ins and scoop into muffin tin.

Bake for 20 minutes.

Let cool in muffin tin 10 minutes before removing.

If you make this recipe, we'd love to see it! Tag us @skipwithorganics.