Gluten-Free Collagen Protein Muffins

INGREDIENTS

•  1¼ cups gluten-free baking flour blend (180 g)* 
•  ½ cup collagen peptides (vanilla or unflavored) (40 g)
•  2 teaspoons pumpkin pie spice**
•  1 teaspoon baking soda
•  ½ teaspoon fine salt
•  1 (15-oz) can organic pumpkin puree (not pumpkin pie filling)
•  ½ cup brown sugar (may sub coconut sugar) (100 g)
•  2 whole eggs
•  ¼ cup olive oil or avocado oil
•  ¼ cup pure maple syrup (75 g)
•  1 teaspoon pure vanilla extract
•  Raw green pepitas (pumpkin seeds), white chocolate chips etc… (optional) 

1. Preheat the oven to 375 degrees. Mist the cups of a standard 12-cup muffin tin with cooking spray. 
2. In a large bowl, combine flour, protein powder, pumpkin pie spice, baking soda, and salt. Toss to combine. 
3. In another bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup, and vanilla; mix well. Pour the wet ingredients into the dry ingredients and mix until well incorporated. 
4. Divide the batter among the 12 cups in the muffin tin (about ¼ cup batter into each muffin cup). Smooth the batter slightly in each muffin cup with the back of a spoon or with a rubber spatula. Sprinkle chopped pepitas or white chocolate chips over the batter and press in gently.  
5. Bake for 18 to 22 minutes. Remove from the oven and let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely. 

P.S. Perfect Supplements is my all time favorite unflavored collagen powder (code MICKAYLA for 15% off). It's clean and blends well into baked goods, protein balls, smoothies and drinks!

NOTES

Store the cooled muffins in a covered container at room temperature for up to 1 week, or freeze in a freezer-safe container for up to 3 months.

*You can use the same amount (180 g) of unbleached all-purpose flour if you don’t need your muffins to be gluten free. For gluten-free baking flours, we like King Arthur Measure-for-Measure Gluten-Free Flour.

**If you don’t have pumpkin pie spice, you can make your own. To do so, mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of ground cloves.

Let me know how you and your family like this recipe! If it's a hit, share this recipe blog with a friend that would appreciate a healthier, protein packed twist on pumpkin bread. 

Live well, 

xo Coach M