The holidays are approaching ever so fast. That means it’s time to bring out the pumpkin recipes. Here’s a recipe I have tweaked to make a healthy alternative to the standard sugar, vegetable oil laden ones — Landrie approved!
landrie enjoying her pumpkin muffin
What you need:
12 cup muffin pan
Parchment paper liners — I use these, click here*
16 oz organic pumpkin – I like this one, click here*
4 eggs
1/4 cup honey
1/4 cup coconut oil*melted (tip — while the oven is preheating, place your coconut oil in an oven safe cup in the oven – this allows it to melt without having to use a microwave or the stove)
1/2 cup coconut flour*
1/4 tsp of clove, nutmeg & cinnamon
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking soda
4-5 scoops of Vital Protein Collagen Peptides — click here*
What to-do:
Preheat oven to 350 degrees.
Mix all ingredients. I prefer to mix the “wet” ingredients first, then add the “dry” ingredients. Scoop mixture into each lined muffin cup.
Bake for 25 minutes.
Enjoy!
(because there are no preservatives, best to store muffins in the fridge after they have cooled)
*THIS POST INCLUDES AFFILIATE LINKS. YOU CAN SEE MY DISCLOSURE STATEMENT ON THE ABOUT PAGE, THANKS FOR YOUR SUPPORT!
