Pumpkin Protein Muffins GF

Published: 
November 2, 2018
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ingredients:

  • 1/2 cup organic pumpkin puree
  • 1/2 cup almond butter smooth and creamy
  • 1/4 cup almond flour
  • 1medium ripe banana
  • 1 large egg
  • 2 tablespoons RGN Collagen Protein
  • 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
  • 1/4 cup currants
  • Walnut pieces for topping

instructions:

  • Preheat oven to 375 degrees. Grease thoroughly a mini muffin tin tray with coconut oil. In a food processor or high speed blender, blend together all the ingredients except the currants and walnuts until fully combined. Add currants and mix with a spoon.
  • Fill mini muffin tray almost to the top. Sprinkle chopped walnut pieces on top. Bake for 20 minutes or until toothpick is clear.

Makes 20-24 mini muffins

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