Gluten Free Paleo Pumpkin Protein Muffins #healthy #breakfast

Gluten Free Paleo Pumpkin Protein Muffins #healthy #breakfast

Could beginning your day with pumpkin smaller than expected biscuits be any better? I'm basically head over heels in affection with these delicate and soft little nibbles of Paleo pumpkin biscuit goodness! This stuff is genuine!! Since, in addition to the fact that it is phenomenal for your wellbeing, bones, hair, skin, and nails, yet it's an astounding method to join protein into prepared merchandise, smoothies, and that's just the beginning!

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

Also, did I notice that it is so natural to make these scaled down muffs?! Truly, everything goes into the sustenance processor and is puréed. At that point it's into the stove to puff up these little marvels. What's more, side note: I'm a gigantic devotee of fixing these biscuits off with a scoop of coconut yogurt and a shower of nut spread… . a bit much, just exceedingly proposed.

Also try our recipe Healthy Lemon Poppy Seed Muffins

Gluten Free Paleo Pumpkin Protein Muffins #healthy #breakfast

Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel!


  • 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


  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.

Read more our recipe : Slow Cooker Cabbage Rolls
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