1 cup canned pure pumpkin puree
2 scoops Natural Edge Vanilla Protein Powder
¼ cup coconut flour
2 tbsp ground flax
2 egg whites
2 tsp coconut oil
1 tsp baking powder
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp honey
2 tsp. almond butter
1 scoop Natural Edge Protein Powder
½ tsp almond milk
½ tsp of cinnamon
Preheat oven to 325 degrees.
In a bowl, mix all ingredients for the muffin batter.
Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray.
Place in oven and bake for about 15-20 minutes. They are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook.
Remove from oven, and allow the rolls to cool slightly.
Mix the glaze ingredients until smooth.
To maximize freshness, store leftovers in fridge.
Yields 4 Rolls
Each Roll: 115 Calories | Protein 13 g | Carbs 9 g | Fat 3 g
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