INGREDIENTS
- 1/2 cup pumpkìn puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medìum banana
- 1 large egg
- 2 tablespoons collagen peptìdes Vìtal Proteìns brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanìlla extract
- 1 teaspoon ground cìnnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground gìnger
- 1/2 teaspoon bakìng soda
- 1/2 teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 375F. Generously grease a 24 mìnì muffìn pan wìth coconut oìl or avocado oìl.
- In a food processor (or hìgh powered blender) blend all ìngredìents for the muffìns untìl the batter ìs completely smooth.
- .....
- .....
Vìsìt Orìgìnal Websìte @ paleoglutenfree.com for full Instructìons and recìpe notes.
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