Yeast Free Pumpkin Muffins
 This recipe may look familiar to many of you as it was posted a few months back, however, it has been changed. But change is good!
Since breakfast is one of the most difficult meals to eat during the yeast-free diet, we've made a few minor edits to the recipe to see that it follows the diet to a tee! Same great taste but made with 100% yeast-free ingredients!
Yeast Free Pumpkin Spice Muffins
Ingredients:
- 3/4 C canned pumpkin (*not pumpkin pie mix)
-
1½ C almond flour
- 3 large eggs
- 1 t aluminum free baking powder
- 1 t baking soda
- 1 t ground cinnamon
- 1½ t pumpkin pie spice
- 1/8 t sea salt
- 1/4 C almond/peanut butter
- 1 T sliced almonds
- 1/2 C Sweet-N-Natural
- 2 T Jay Robb Vanilla Whey Protein Powder
Instructions:
1. Preheat the oven to 350 degrees.
2. While oven is preheating, mix all ingredients together in a medium sized mixing bowl.
3. Next, line a muffin pan with muffin cups and divide the mixture into the pan.
4. Bake for 15 minutes.
5. Allow to cool for 25 minutes.
6. Serve & enjoy! (And try to not eat them all in one sitting!)
 anne lyon Date 1/5/2012 10:25:50 AM
does this make 6 or 12 muffins?
Stephanie @ PPVS Date 1/5/2012 1:18:16 PM
This recipe yields 12 muffins.
Ann Wild Date 1/5/2012 6:43:48 PM
Please share how many muffins to a serving, because I know I could eat three! Thanks.
Ann Wild Date 1/8/2012 8:57:57 PM
Okay folks, I tried them & my second batch turned out perfect. I had to cook my 12 muffins for 25 minutes. Worth the wait... :)
Janna Keel Date 1/9/2012 10:38:55 AM
I tried to make these but my batter was no where near as moist as the batter in the picture appears. And the muffiins didn't look like these at all.
What did I do wrong???
Ann Wild Date 1/16/2012 7:07:53 PM
Janna, my first batch kind of looked like the muffins in the picture above but were way under cooked. I had to throw them out. The second batch were perhaps a little over cooked because they didn't have those lines you see in the picture. Those lines come when the muffins cool. Even though mine were probably a little over cooked, they tasted great & I froze a bunch for later. I ate a frozen one today (microwaved x 1 min) & it was fabulous!
judy Date 1/19/2012 5:48:05 PM
just made 2 batches of these and they are delish! Cooked them 23 minutes and they came out perfect.
Janna Keel Date 1/21/2012 10:32:01 AM
My problem was that the batter in the muffins in the picture look moist and the batter looks smoothe. Mine looked like craters on the moon. I kept thinking I missed some sort of moisture in the batter. I did add a little water and let the bake for 25 to 30 minutes. They tasted ok but looked fairly unappetizing.
Laura Strobl Date 2/13/2012 10:32:19 AM
I have been on the yeast diet for 7 1/2 yrs and I do know that Jay Robb or any other Whey protein is not necessarily Yeast Free. Even though Mr Robb is sure His whey protein is pure. That is what my Dietician told me she is a friend of Jay Robb. So , yeast patients need to be careful and cautious about ANY whey protein!
Michelle Date 2/13/2012 3:04:40 PM
Is the whey protein necessary to the recipe? I've heard Dr. Mitra Ray (a biochemist and whole food plant-based diet proponent) say whey protein is not that good for you.
Isabel Sorum Date 2/13/2012 4:19:11 PM
Hi, I live in Houston around the Katy are and I will like to find a place to buy almond butter, protein etc, any suggestions? Thanks.
Bett Date 2/14/2012 10:29:38 AM
Isabel, try Whole Foods. They have just about every nut butter made.
Bett Date 2/14/2012 10:29:55 AM
Isabel, try Whole Foods. They have just about every nut butter made.
Marcie Kinyon Date 2/22/2012 2:11:19 PM
If corn is not that good for you, why is Sweet-N_Natural when it is made from corn?
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