Gluten Free Paleo Pumpkin Protein Muffins are a delightful treat that combines the warm flavors of fall with the nutritional benefits of protein. These muffins are not only gluten-free and paleo-friendly, but they also pack a nutritional punch with healthy fats, fiber, and protein. They’re perfect for a quick breakfast, an afternoon snack, or even a post-workout boost. Let’s dive into this simple yet delicious recipe!
What Goes into This Gluten Free Paleo Pumpkin Protein Muffins Recipe
- 1/2 cup (120g) pumpkin puree
- 1/2 cup (125g) almond butter (smooth and creamy)
- 1/4 cup (30g) almond flour
- 1 medium (around 120g) banana
- 1 large egg
- 2 tablespoons (14g) collagen peptides (I recommend Vital Proteins brand)
- 2 tablespoons (30ml) maple syrup
- 2 tablespoons (16g) coconut flour
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (2g) ground cinnamon
- 1/2 teaspoon (1g) ground nutmeg
- 1/2 teaspoon (1g) ground ginger
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) sea salt
Directions for Gluten Free Paleo Pumpkin Protein Muffins
- Preheat your oven to 375°F (190°C). Generously grease a 24 mini muffin pan with coconut oil or avocado oil to prevent sticking.
- In a food processor or high-powered blender, combine all the ingredients for the muffins. Blend until the batter is completely smooth and creamy.
- Using a small ice cream scoop, fill each mini muffin cup until the batter almost reaches the top.
- Bake in the preheated oven for about 20 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
- Let them cool for a few minutes before removing from the pan. Enjoy warm or store in an airtight container for later!
How to Serve Gluten Free Paleo Pumpkin Protein Muffins
These muffins are fantastic on their own, warm from the oven, but you can elevate your serving experience with just a few simple ideas:
- Breakfast Boost: Pair your muffins with a side of fresh fruit like berries or sliced bananas for a balanced breakfast.
- Nut Butter Drizzle: A light drizzle of honey or extra almond butter can add a nice touch of sweetness if you prefer.
- Coffee Companion: Enjoy them with a hot cup of coffee or herbal tea, making for a lovely afternoon treat.
Recipe Tips & Variations
- Extra Protein Punch: Feel free to add a scoop of your favorite protein powder to the mix for an added boost.
- Spice It Up: Try adding a pinch of ground cloves or allspice for a different flavor profile.
- Mix-ins: Consider stirring in some chopped nuts or chocolate chips before baking for a delightful crunch and added flavor.
Gluten Free Paleo Pumpkin Protein Muffins FAQs
Q1: Can I substitute pumpkin puree with something else?
A1: Yes! You can use sweet potato puree or even unsweetened applesauce for a different taste and texture.
Q2: How long do these muffins last?
A2: They can be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for about a week.
Q3: Can I freeze these muffins?
A3: Absolutely! Let them cool completely, then wrap individually and freeze. They should last for about 2-3 months in the freezer.
These Gluten Free Paleo Pumpkin Protein Muffins are a delicious and healthy way to enjoy pumpkin flavor. Perfect for dipping into your daily routine, they’re sure to become a staple in your kitchen. Give them a try, and enjoy the wholesome goodness they bring!
Gluten Free Paleo Pumpkin Protein Muffins
Gluten Free Paleo Pumpkin Protein Muffins are a delightful treat that combines the warm flavors of fall with the nutritional benefits of protein. Perfect for breakfast or an afternoon snack!
Muffin Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond butter (smooth and creamy)
- 1/4 cup almond flour
- 1 medium banana (around 120g)
- 1 large egg
- 2 tablespoons collagen peptides (I recommend 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
Preparation
- Preheat your oven to 375°F (190°C) and generously grease a 24 mini muffin pan with coconut oil or avocado oil.
- In a food processor or high-powered blender, combine all the ingredients for the muffins and blend until the batter is smooth and creamy.
- Using a small ice cream scoop, fill each mini muffin cup until the batter almost reaches the top.
Baking
- Bake in the preheated oven for about 20 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
- Let them cool for a few minutes before removing from the pan.
Enjoy warm or store in an airtight container. For variations, you can add a scoop of protein powder, ground cloves, or mix-ins like nuts or chocolate chips.
