| 12 | 25 | 113 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 20 |
| 2 large | Egg |
| 1/2 cup | Sourdough starter |
| 1 cup | Pumpkin purée, canned |
| 1/2 cup | Gluten free flour |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 4 scoop | Whey protein powder, chocolate |
| 57 gm | No Sugar Added Apple Sauce (Organic, GF) |
| 1/2 cup | Greek yogurt, plain, 1% M.F. |
| 1/2 cup | Almond milk, unsweetened |
| 114 gm | Truvia, calorie-free sweetener |
| 3 tbsp | Cocoa powder, unsweetened |
| 57 gm | dark chocolate chips sugar free ((optional)) |
Combine all ingredients except the chocolate chips in a bowl, mix thoroughly. I like to use a stand mixer. For Sourdough fermenting, cover the bowl and place in the fridge overnight.
Next day, fill in cupcake tins and top with chocolate chips. Bake at 350 degrees for 15-20 minutes until fully cooked, use a toothpick to check.
Let cool for 15-20 minutes, eat or store in fridge for future use.
**Note, you can use this recipe without the sourdough and cook right away if you wish, it will still come out great.
++ The sourdough is just an added bonus for gut health and better digestion.
| Grain | 0.2 |
| Meat Alternative | 0.4 |
| Vegetables | 0.2 |
