5 Minute, 71 calorie paleo pumpkin spice protein muffins. Pumpkin banana muffins that are flourless make for meal prep- ideal for autumn lunches or post workout fuel! Sweetened, with health benefits and protein from collagen peptides.
Could starting your day with pumpkin mini muffins be any better? I over heels in love with these soft and fluffy bites of Paleo muffin goodness! Packed with protein thanks to among my favorites: Vital Proteins collagen! This stuff is Becausenot only is it excellent for nails, bones, skin, hair, and your health, but it is a way to incorporate protein into smoothies baked goods, and much more!
Not a day goes by that I do not add Vital Proteins collagen in my diet, one way or another. I will let you in on a little (actually massive, huge, and radical) trick: a excellent way to raise your morning with a few protein power, is by simply including a couple scoops of hydration for your morning oatmeal, smoothies, chia pudding, and of course... these great little muffins! Yum! And just a couple notes: hydration is pretty tasteless, so you won't receive any flavors happening. Pumpkin and smooth spice.

And did I mention how easy it is to create these miniature muffs?! Everything goes into the food processor and is puréed. Then it is to the oven to puff up these beauties. And side note: I am a big fan of topping these muffins off with a spoonful of coconut milk and a spoonful of nut butter.... Not mandatory, only suggested
So, what are your favorite things to bake this fall season? Is it muffins? Scones? Or some type of bread that is yummy? I know I have loved making all the above! And can not wait to keep pouring more pumpkin recipes on the site... I only have one more month to do so!!
Recipe adapted from HERE
  • 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
  1. Preheat oven to 375F. Generously grease a 24 miniature muffin pan with avocado oil or oil.
  2. In a food processor (or high powered blender) combine all ingredients to the muffins before the batter is totally smooth.
  3. Using a tiny ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all of the way to the top. Bake until golden on 375F for 20 minutes.

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