Gluten Free Paleo Pumpkin Protein Muffins , By Melissa C. Klein | Healthy Dinner Recipes Easy .
5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.
Prep Time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 24 Servings
• 1/2 cup pumpkin puree
• 1/2 cup almond butter smooth and creamy
• 1/4 cup almond flour
• 1 medium banana
• 1 large egg
• 2 tablespoons collagen peptides Vital Proteins brand
• 2 tablespoons maple syrup
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
• In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
• Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.
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Read More this full recipes at Gluten Free Paleo Pumpkin Protein Muffins
5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.
Prep Time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 24 Servings
INGREDIENTS:
• 1/2 cup pumpkin puree
• 1/2 cup almond butter smooth and creamy
• 1/4 cup almond flour
• 1 medium banana
• 1 large egg
• 2 tablespoons collagen peptides Vital Proteins brand
• 2 tablespoons maple syrup
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
INSTRUCTIONS:
• Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
• In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
• Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.
• . . .
• . . .
Read More this full recipes at Gluten Free Paleo Pumpkin Protein Muffins
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