Pumpkin Protein Muffins
These fluffy pumpkin muffins are packed with protein and perfect for a healthy breakfast or snack.
recipesbynani.comWhen September hits, I just love starting my day with the warm, cozy taste of pumpkin. These muffins are a regular in my kitchen because they give me a nice boost of energy without leaving me feeling weighed down.
They use collagen peptides and flaxseed meal to keep things nourishing and filling. If you want to keep them dairy free, just reach for your favorite plant based milk and you are all set.
🧺 Ingredients
- 2 cups gluten free all purpose flour blend
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup collagen peptides powder
- 2 tablespoons ground flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, collagen peptides, flaxseed, baking powder, baking soda, pumpkin pie spice, and salt.
- 3
In a separate bowl, mix the pumpkin puree, eggs, maple syrup, milk, and melted coconut oil until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Divide the batter evenly into the muffin liners.
- 6
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the muffins cool in the pan for a few minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days or keep them in the fridge for a full week. They also freeze wonderfully, so keep a stash in the freezer for busy mornings when you need something quick and healthy.
Made this recipe? Let us know how it went.
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