GLUTEN FREE PALEO PUMPKIN PROTEIN MUFFINS

5 Minute, 71 calorie paleo pumpkin zest protein biscuits. Flourless pumpkin banana biscuits make for simple feast prep-ideal for comfortable fall morning meals or post exercise fuel! Normally improved, with included medical advantages and protein from collagen peptides.

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 feathery little chomps of Paleo pumpkin biscuit goodness! Pressed with protein on account of, hands-down one of my top picks: Vital Proteins collagen! This stuff is genuine!! Since, in addition to the fact that it is great for your wellbeing, bones, hair, skin, and nails, yet it's a breathtaking method to consolidate protein into prepared products, 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 gigantic, tremendous, and radical) mystery: an extraordinary method to help your morning with some protein control, is by including a few 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 essentially boring, so you won't get any out of control flavors moving on. Simply smooth and wonderful pumpkin flavor.

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.