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Gluten Free Pumpkin Protein Muffins

From: Lynn Ramberg

Ingredients:
2 cups Pumpkin puree’
2 cups almond butter or sub peanut/sunflower butter
1/2 cup honey

1/2 cup natural applesauce

4 eggs

3 tsp. baking powder

1 tsp. baking soda

2 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

* options add 1/2 cup raisins or dark choc chips

Directions: Mix liquid ingredients and eggs.

Fold in dry ingredients and place in greased muffin pan. Makes 24 muffins that freeze well

Bake 350 for 30 mins.

These make a great after school or pre-workout snack.
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