Pumpkin Protein Muffins GF
Published:
November 2, 2018
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
