I’ve been hanging onto summer as long as I possibly could, but seeing as how it’s officially October in a couple days, I figured it was time to start whipping up some festive Fall recipes, starting with the ultimate October treat — pumpkin muffins! But these aren’t just any pumpkin muffins, they’re Chocolate Chip Paleo Protein Pumpkin Muffins made with super healthy ingredients like almond flour, flaxseeds, nut butter, and vanilla collagen. If you’ve made my Paleo Banana Protein Muffins (one of my favorite recipes ever) lately, then you’ll likely have 99% of the ingredients ready to go for these muffins and you’ll just need a can of pure pumpkin to make these come together! I love that these are filling and healthy but still satisfy the sweet tooth. They’ll definitely be one of my go-to recipes this Fall and I can’t wait for you to make them in you’re kitchen, too!
Ingredients
1/3 cup almond flour
1/3 cup coconut flour
3 scoops vanilla collagen or protein powder (I used this one)
1 tsp pumpkin pie spice or ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp coconut sugar
2 tbsp ground flaxseeds
1/4 tsp salt
1/3 cup natural almond butter or other creamy nut butter
3/4 cup pure pumpkin puree
2 eggs
1 tbsp vanilla extract
2 tbsp melted coconut oil
1/2 cup chocolate chips (I used half chocolate chips, 1/2 butterscotch chips)
Yields 11-12 muffins.
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners and spray the inside of the liners with coconut oil or avocado oil spray.
- In a large bowl, whisk together wet ingredients – nut butter, pumpkin puree, eggs, coconut oil, and vanilla.
- In another bowl, mix together dry ingredients. Pour the dry ingredients into the wet and mix well. Stir in the chocolate chips.
- Scoop the batter into the prepared muffin liners. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Mine took about 23 minutes. Enjoy!
Enjoy! Happy October!
