Description
Delicious and moist gluten-free pumpkin muffins that are high in protein, featuring collagen peptides and paleo chocolate chips for a nutritious and flavorful treat perfect for breakfast or snacks.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup gluten free 1-to-1 flour (156g)
- ½ cup unflavored collagen peptides (49g)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
Wet Ingredients
- 1 can pumpkin puree (15oz)
- 2 large eggs
- ½ cup coconut sugar (81g)
- ¼ cup avocado oil or melted refined coconut oil
- 1 tsp vanilla extract
Mix-Ins
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, collagen peptides, pumpkin pie spice, baking powder, baking soda, and kosher salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, coconut sugar, avocado oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir with a spatula until some flour is still visible. Avoid overmixing to keep the batter light.
- Add Chocolate Chips: Fold in the paleo chocolate chips and continue mixing until the flour is fully incorporated, but do not over-stir. Let the batter rest for 15 minutes to hydrate and thicken.
- Fill Muffin Tin and Bake: Divide the batter evenly into the 12 muffin cups. Optionally, top each muffin with extra chocolate chips. Bake in the preheated oven for 22-25 minutes until a toothpick inserted comes out clean.
- Cool Muffins: Let the muffins cool in the tin for 15 minutes to set, then transfer them to a wire rack to cool completely before serving. This resting step ensures moist and tender muffins.
Notes
- Using gluten free 1-to-1 flour ensures the muffins have the right texture and rise.
- Allowing the batter to rest helps improve moisture and texture.
- Be careful not to overmix to avoid dense muffins.
- You can substitute the paleo chocolate chips with any dairy-free or vegan chocolate chips to suit dietary needs.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
