15 oz can pumpkin purée (425 oz)
1/4 c natural running nut butter, I used @oat.haus granola butter!
1/3 c egg whites (can also use two eggs)
1 tsp vanilla extract
Some juice from an orange/cutie (+ a lil’ orange zest)
1 cup grated carrots, I used cheese grater
1/2 cup grated zucchini, I used cheese grater
1/2 cup diced apple (roughly 1/2 apple)
1 cup protein powder (vanilla or flavorless; I used @macro1nutrition whey - code FUELINYOURSELF)
1/4 c coconut flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 cup unsweetened raisins
1/2 c unsweetened coconut flakes (or shreds)
1/2 c chopped nuts, I used walnuts
Mix together the wet ingredients together in a large bowl. Next, add in the dry! NOTE: make sure to fold in the zucchini, carrots, apples, and nuts.
Using an ice cream scooper or large spoon, toss batter into lined muffin tray (fill each cup about 3/4 - all the way full)!
Bake at 375 for 25-35 minutes
*NOTE: baking time depends a lot of the type of tray you’re using..but mine was about 32. I recommend babysitting the muffins as they bake!