These High Protein Pumpkin Muffin Tops bring the flavours of autumn together with a protein-rich recipe that suits a bariatric diet. They are ready in under 30 minutes and work well as an on-the-go breakfast, a light snack or a contribution to an autumn gathering.
Watch the recipe
Ingredients
- 2 scoops Celebrate ReBuild Protein + Probiotic Powder (Unflavoured)
- 30 g coconut flour, plus 1 tsp for dusting
- 2 eggs
- 425 g pumpkin purée
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- ½ tsp ground cinnamon
- 1 tsp baking powder
Method
- Preheat the oven to 180 °C and grease a mini muffin tin with coconut oil or cooking spray.
- In a large bowl, whisk together the eggs, pumpkin purée, honey or maple syrup and vanilla.
- Add the pumpkin spice, cinnamon, baking powder, 30 g coconut flour and the ReBuild powder. Mix until smooth.
- Fill 16 mini muffin cups about three-quarters full and bake for approximately 20 minutes.
- Let the muffin tops cool for a few minutes, then dust with the remaining coconut flour.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.