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
- 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
Directions
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Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
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In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
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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.
Recipe from: https://paleoglutenfree.com/recipes/gluten-free-paleo-pumpkin-protein-muffins/?epik=dj0yJnU9TFJHU3ZZdFVTZlJ5ZGw5TEVRdm5wQXhzeG1nV2tNXzkmcD0wJm49ejBGcC1oTzFBS2xBeE5fR21mRHpQQSZ0PUFBQUFBR0FZSlRn
Total time: 30 minutes
