Single Serving Pumpkin Protein Egg-Free English Muffin

³ Description

A fun and healthy way to enjoy the classic english muffin with a protein and pumpkin twist. Soft, moist pumpkin muffin that is perfect with coconut pumpkin butter on top or any nut butter or coconut oil for a delicious fall treat.

² Ingredients

•  1 tsp Cinnamon
•  0 tbsp Nutmeg (Ground)
•  1/4 tsp Baking Soda
•  0.65 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/3 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
•  1/2 serving (serving = 1/4 cup) Bob's Red Mill Arrowroot Starch
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 serving (serving = 1 tbsp) Bob's Red Mill Chia Seed
•  2 serving (serving = 1 level tbsp) Source Naturals Brown Rice Protein Powder
•  1/2 serving (serving = 1 tbsp) Dr. Bronner's Coconut Oil

q Directions

Preheat oven to 350 degrees.
In a small bowl place protein powder, arrowroot starch, chia seed flour (ground chia seeds), baking soda, cinnamon and nutmeg. Stir together.
Add in apple cider vinegar, pumpkin puree and coconut oil.
Continue to stir.
Batter will be thick.
Place in a ramekin.
Bake 350 degrees for 12-15 minutes.
Remove from oven and let cool.
Carefully remove from ramekin.
Slice in half and top with favorite topping. Or place in toaster and toast!
Top with any topping or coconut pumpkin butter (recipe on the blog).

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