Gluten Free Paleo Pumpkin Protein Muffins

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

  • 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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