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Banana Pumpkin Muffin

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"Never get caught without a plan!"

Serves 57 | Prep Time 30 min | Cook Time 15 min

Why I Love This Recipe

It Is the perfect portable balanced bundle of goodness. From craming for exams in the library, to jet setting onto spring break, cafeteria socializing, to squeezing in gym workout. It will even travel to the golf course or the beach or on the boat! This baked bundle provides the right energy to take you through the next few hours of your day with excellence.

Ingredients You'll Need

70 g.Almond flour
220 g gluten free pancake mix
70 g coconut flour
70 g coconut
30 g baking powder
80 g oatmeal
250 g protein powder
120 g xyla
1 t. Xantham

600 g white beans (rinsed)
229 g light cream cheese
260 g pumpkin puree
250 g water
500 g banana
1200 g egg white
7 full droppers of liquid stevia

100 g walnuts
116 g chocolate chips


In LARGE bowl, stir together 1st 8 dry ingredients.

In vitamix, Mix first 4 wet ingredients (beans, light cream cheese, pumpkin and water. Pour into dry mixture. Add next 3 wet ingredients to vitamix ( banana, egg white, stevia). Add to dry bowl and mix well.

pour 1/2 cup of batter into prepared muffin tin (sprayed with pam cooking spray or silat silicone mould cups) top with 3 chocolate chips and 2 grams of chopped walnuts.

Bake at 350 for 15 min.

1 muffin= 134 cal, 8.4 protein, 12.8 carbs, 4.8 fat

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