Gluten Free Paleo Pumpkin Protein Muffins
Gluten Free Paleo Pumpkin Protein Muffins are the perfect blend of fall flavors and nutrition, making them an ideal choice for breakfast or a post-workout snack. With a delightful mix of pumpkin, banana, and almond butter, these muffins are not only gluten-free and paleo-friendly but also packed with protein to keep you satisfied throughout the day. Easy to prepare in just 5 minutes, they offer a naturally sweetened treat that fits seamlessly into any meal plan. Whether enjoyed fresh from the oven or as a grab-and-go option, these muffins are sure to become a seasonal favorite.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: About 24 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1 medium banana
- 1 large egg
- 2 tbsp collagen peptides
- 2 tbsp maple syrup
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a mini muffin pan.
- In a food processor or blender, combine all ingredients and blend until smooth.
- Fill each muffin cavity nearly to the top with batter using an ice cream scoop.
- Bake for about 20 minutes until golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (30g)
- Calories: 71
- Sugar: 3g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg