Protein Pumpkin Muffins
Follow this simple, allergy-friendly, healthy recipe with real ingredients, lots of protein and healthy fats to help stabilize blood sugar and keep you feeling full longer! And SO EASY to make! Mix all ingredients in a blender, pour in muffin liners, bake and enjoy! Doesn't get any easier than this!
No more feeling guilty for feeding your family processed food for breakfast or snacks!
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1 medium ripe banana
1 egg (can use egg replacement)
1/2 cup pumpkin puree
1/2 cup almond butter (can use sunflower butter)
1/4 cup almond flour
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 scoops collagen powder
Pre-heat oven to 375F
Place reusable silicone muffin liners in muffin pan
Add all ingredients to a blender and blend until smooth
Fill muffin liners almost to the top
Bake for 20 minutes
The collagen powder is optional but strongly encouraged for extra protein and added health benefits
You can replace the collagen power with a bone broth protein powder
You can use 2 tbsps maple syrup or honey as sweetener, instead of Stevia. I like to keep my recipes as low in sugar as I can, for better blood sugar balance.
Store in the fridge, in airtight container, for 3-4 days or freeze them
Please note that if you replace the egg with something else, the consistency will change. But they will still turn out great. The photo below shows a muffin using egg replacement.
This recipe was inspired by Paleo Gluten Free Eats
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