Paleo Pumpkin Protein Muffins with Chocolate Yogurt Frosting
Paleo Pumpkin Protein Muffins with dark chocolate and coconut yogurt frosting. These protein packed low carb pumpkin muffins are light and fluffy delicious. Simply bake them in the oven and enjoy the most moist and healthy pumpkin/chocolate muffins!
Combine dry ingredients in one bowl and whisk/mix well wet ingredients in a second bowl. Combine the wet and dry ingredients. Stir-well until no lumps. The batter will be on the thicker side but still very moist.
If not using muffin liners, lightly grease the muffin tin with olive oil. Fill muffin cups 1/2 full with batter. Use a small teaspoon to create a little indent in the middle. Fill-in with about 2 tsp melted chocolate. Fill the muffin cups with more batter about ¾ full.
Bake for 30 minutes, middle rack. Let cool before carefully removing them from the tin. They are soft and fluffy so handle with care. Serve with coconut yogurt and melted chocolate as frosting/spread.
These muffins are freezer friendly. Let them cool completely and store in freezer friendly containers. Defrost them in the fridge and enjoy them cold or warm up the muffins in a microwave or toaster oven.Makes 11 to 12 muffins. Each muffin weights about 2 to 2.2 oz.The nutrition label is for 1 muffin without the yogurt and extra chocolate frosting. The chocolate I use is unsweetened.