» » GLUTEN FREE PALEO PUMPKIN PROTEIN MUFFINS #muffin #pumpkin

GLUTEN FREE PALEO PUMPKIN PROTEIN MUFFINS #muffin #pumpkin


Could beginning your day with pumpkin smaller than normal biscuits be any better? I'm practically head over heels in affection with these delicate and cushy little nibbles of Paleo pumpkin biscuit goodness! Stuffed with protein because of, hands-down one of my top picks: Vital Proteins collagen! This stuff is genuine!! Since, in addition to the fact that it is astounding for your wellbeing, bones, hair, skin, and nails, however it's a fantastic method to consolidate protein into heated merchandise, smoothies, and the sky is the limit from there!

Not multi day passes by that I don't include Vital Proteins collagen into my eating regimen, somehow. I'll give you access on somewhat (really enormous, immense, and radical) mystery: an incredible method to help your morning with some protein control, is by including two or three scoops of collagen to your morning cereal, smoothies, chia pudding, and obviously… these ideal little biscuits! Yum! What's more, only a couple of notes: collagen is practically boring, so you won't get any astounding flavors moving on. Simply smooth and delightful pumpkin flavor.

What's more, did I notice that it is so natural to make these smaller than normal muffs?! Truly, everything goes into the sustenance processor and is puréed. At that point it's into the broiler to puff up these little delights. Furthermore, side note: I'm an enormous devotee of garnish these biscuits off with a scoop of coconut yogurt and a sprinkle of nut margarine… . a bit much, just very suggested😉.


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 :
  1. Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
  2. In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
  3. 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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