Ingredients:
1/4 cup grass fed butter
1/4 cup coconut oil
1/2 cup palm sugar
1 scoop of vanilla whey protein powder
2 large eggs
2 teaspoons baking powder
2 teaspoon cinnamon
3/4 teaspoons of pumpkin spice
1 teaspoon vanilla extract
2 cups of almond flour
1/3 cup of coconut flour
1 cup of almond or coconut milk creamer
For the Glaze
3 tablespoons grassfed butter
1 cup confectioners’ sugar; sifted
1 teaspoon vanilla
2 tablespoons of vanilla almond or coconut creamer
*If you need add a little warm water to make it more “icing” like.
Directions:
1. Preheat the oven to 400°. Line a muffin tin with 12 paper muffin cups,
2. In a medium-sized mixing bowl, cream together the butter, coconut oil, sugar and protein powder till smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, pumpkin spice, cinnamon, and vanilla.
5. Stir the flour into the butter mixture alternately along with the creamer.
6. Spoon the batter evenly into the prepared pan, filling the cups 3/4 full.
7. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown
8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and creamer. Whisk until smooth.
9. When muffins have cooled use a large spoon and place spoonfuls of frosting on top of the muffins.
10. Serve warm, or cool on a rack and then place in a tupperware and keep in the refrigerator
Enjoy!
Fit Chic