Sugarless Pumpkin Protein Muffins

INGREDIENTS:

  • 1 cup whole-wheat flour 
  • 1/2 cup cricket powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 eggs
  • ½ cup oil (I used coconut oil)
  • 3/4 cup smashed banana
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the baking powder).
  3. Make a well (hole) in the center and throw in the eggs, oil, banana, and vanilla. Stir together thoroughly with a fork, but do not overmix.
  4. Fold in the pumpkin puree. 
  5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
  6. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

Thank you to Lisa Leake, 100 Days of Real Food, for the basis of this recipe.