Almond Pumpkin Pancake Muffins

If you have become blasé about breakfast, join the club. Most of us tend to eat the same things day after day, so it’s no wonder that we might be tempted to stray off course with a sugar-bomb muffin or a salty McSomething. Don’t let your resolution to eat healthy crash and burn. These nutritious muffins can rekindle your love of breakfast while doing your body good! And….the best thing about pancake muffins is that you don’t have to flap your jacks. Plus, they’re portable, so make extra for an out-the-door breakfast.


Ready in 40 minutes

Makes 6 servings


2 large eggs

1/2 cup pumpkin puree, or canned pumpkin (yams or sweet potatoes can be substituted)

1/2 cup low-fat buttermilk

2 cups almond flour

1/3 cup plain or vanilla whey protein powder

1 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt


1. Preheat oven to 350 degrees. Place eggs, pumpkin, buttermilk, almond flour, protein powder, cinnamon, cloves, baking soda, baking powder, and salt in a blender, and blend until smooth.

2. Pour batter into 12 greased or paper-lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool for several minutes.

Nutrients per serving (2 muffins):

Calories: 323

Total Fats: 21g

Saturated Fat: 1g

Trans Fat: 0

Cholesterol: 72mg

Sodium: 131mg

Total Carbohydrates: 22g

Fiber: 6g

Sugar: 10g

Protein: 17g

Iron: 1mg

* Nutrient note: Almond flour is a triple threat: It contains protein, monounsaturated fat, and vitamin E.

Tip of the Day

Turn one meal into many! Make more brown rice than you need, and freeze the rest for when you make a soup or casserole.


2 thoughts on “Almond Pumpkin Pancake Muffins

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