Gluten Free Paleo Pumpkin Protein Muffins
5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.
Could starting your day with pumpkin mini muffins be any better? I’m pretty much head over heels in love with these soft and fluffy little bites of Paleo pumpkin muffin goodness! Packed with protein thanks to, hands-down one of my favorites: Vital Proteins collagen! This stuff is legit!! Because, not only is it excellent for your health, bones, hair, skin, and nails, but it’s a fabulous way to incorporate protein into baked goods, smoothies, and more!
Not a day goes by that I don’t add Vital Proteins collagen into my diet, one way or another. I’ll let you in on a little (actually massive, huge, and radical) secret: a great way to boost your morning with some protein power, is by adding a couple scoops of collagen to your morning oatmeal, smoothies, chia pudding, and of course… these perfect little muffins! Yum! And just a few notes: collagen is pretty much tasteless, so you won’t get any funky flavors going on. Just smooth and beautiful pumpkin spice.
pumpkin muffins made easy!
And did I mention how easy it is to make these mini muffs?! Literally, everything goes into the food processor and is puréed. Then it’s into the oven to puff up these little beauties. And side note: I’m a huge fan of topping these muffins off with a scoop of coconut yogurt and a drizzle of nut butter…. not necessary, only highly suggested😉.
So, what have been your favorite things to bake this fall season? Is it muffins? Scones? Or some kind of yummy bread? I know I have loved making all of the above! And can’t wait to keep pouring more pumpkin recipes onto the blog… I only have one more month to do so!!
Well, I hope you enjoy! One more note before I go. These mini muffs are the perfect fuel for pre and post morning workouts, packing in lunch boxes, and for days on the road. But, if you need to store them for future munchings, feel free to toss them in a ziploc and store in the freezer!
Okay. That’s all now. Thanks again Vital Proteins for being part of this awesome, quick, and easy breakfast recipe! Hoping all of you a happy and healthy day,
More like this:
Fudgey Flourless Chocolate Banana Muffins
Flourless Cashew Butter Blueberry Muffins
For this recipe I used a mini muffin pan like this one. And I blended in this food processor.
- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
| Info |
| Cook Time | 20 minutes |
| Prep Time | 5 minutes |
| Servings |
mini muffins
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Rate this recipe!
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Ingredients
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- Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
- In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
- Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.
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Nutrition Facts
Gluten Free Paleo Pumpkin Protein Muffins
Amount Per Serving
Calories 71
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 8mg
3%
Sodium 86mg
4%
Potassium 33mg
1%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 3g
6%
Vitamin A
15%
Vitamin C
1%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
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148Comments
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Hi there! If I remove the maple syrup from the recipe (trying to be lower sugar with foods) do I still need the baking soda?
Hi Mackenzie, you should be okay just leaving the maple syrup out or adding almond milk and 1 tablespoon golden milled flax in it’s place.
Thanks for the quick reply! I made these last night, adding 1 tablespoon flax and almond milk, and they turned out so well! Sooo good and super easy to make. I ate 1 right out of the oven and had to stop myself from eating more so I could keep them for snacks for the week. Thank you for another amazing, delicious recipe with clean ingredients!
Yay! Glad to hear it was a success 🙂
Hi Bunny did you use 2 tbs of stevia?
How much almond milk? I NEED to make these
Just wondering if I can use all almond flower instead of coconut flower
Hi Kirsten, that may work- it may not be exactly the same, but it should turn out really yummy still! I would add 4 tbsp. almond flour for the 2 tbsp. coconut flour though, because coconut flour absorbs more liquid than almond.
Is the collagen vital to the recipe? I love collagen powder; I just don’t have any right now and want to make this tomorrow. Can it be left out, or should it be replaced with something else? p.s. I LOVE everything you make! It’s 100 percent in my craving wheelhouse!
Hi Leah, nope- you can leave it out if you don’t have any right now, it should turn out just fine. Enjoy! 🙂
Can’t wait to try these…THANK YOU! What is the white powder you have on top in your photos, it makes it look so pretty? 🙂
Hi Erin! It’s arrowroot flour 🙂 Just for looks 😉
Oh my gosh these are so good! I just made them, let them cool, then reheated one and topped it with Kerrygold butter. TO DIE FOR! Only difference is that I used a normal sized muffin & yielded 8 muffins. 🙂 Will definitely be making these again!
Thank you so much Haylee! Glad you loved them, thank you for the kind review 🙂
Hello, do you have a suggestion to replace the almond butter? I can’t have nuts or seeds. Would applesauce be okay as a replacement? Also, I have Vital Proteins gelatine. How do I incorporate the hot liquid to break it down?
Hi Gina, you can just add the gelatin in straight- I cook with it that way too 🙂 And you could try subbing with applesauce, not sure how that will turn out as I have not tried it and cannot say.
Hi! I’m planning on making these tonight, I’m super excited. Just a small question though, can I replace the collagen peptides with bone broth collagen (flavorless)? Or will it mess up the consistency? Thanks!
Hi Angie, I think that should work!
These are amazing! The bone broth collagen worked fine. The muffins are super moist and so flavorful. It’s so hard to believe there is no refined sugar in them!
Great to hear, thank you!
Hi, Kaylie!! I’m happy to report that the muffins just came out of the oven and taste… *amazing*!! I ended up using 4 tbsp of almond flour in place of the coconut flour and they turned out great. I was only able to make 11 medium/small muffins but that’s totally fine for me. I also left out the maple syrup, Vital Proteins, vanilla extract, and a few spices (to make me a Whole30 version of them). This made them not AS sweet but they’re still really good. Thank you so much for the awesomely delicious recipe! I did have one question… what recipe do you use for the “frosting type stuff” on top? I would love to try and make it for these muffins! Thanks again! 🙂
Hi Anya, I topped mine off with coyo coconut yogurt. Glad you found what worked! Enjoy 🙂
Mine
Mine turned out still soft In the middle not sure what I did wrong? Banana are used was very ripe and maybe more of a small than a medium? Other than that I don’t know why they didn’t cook all the way through?
Hi Amber, did you use collagen in this recipe?
Hi im allergic to nuts can just coconut flour be used?
Hi Juanita, it’s can’t be subbed for just coconut flour, but you could try using oat flour. 🙂
I made these with stevia instead of the syrup and used regular sized muffin tins since I didn’t have the mini. I baked them for about 18 minutes and they were really, really good. Thanks!
Great to hear Bunny, thanks for sharing! 🙂
Hey i was wondering if I could make these without the egg… as I am allergic🙈 possible to use the egg replacer from bobs red mill??
Hi Brooke, I haven’t tried, but let me know how it goes!
I just made them them with a chia egg and they turned out great…..if you are not allergic to that.
Would regular flour work as a substitution for the almond and coconut flours?
I don’t think so Elizabeth, but I haven’t tried either, so… Maybe oat flour?
Hey there. Looking to try they sound so good. We have a banana allergy in our house 🙁 can I use apple sauce in stead or what are your thoughts? Thanks
That should work Jackie!
I’m wondering why you used only 2 tbsp of the Collagen Powder. It seems like that’s almost nothing in each muffin. Could I add more or would that mess with the ratios? Thanks
Hi Bailey, you could add more to your liking! 🙂
These are easy and delicious. I’m trying to go grain free and was missing pumpkin muffins and these were perfect. My 4 sons liked them too! I’ve made them twice this week.
Great to hear Heather!
I substituted almond flour for Tigernut flour since I didn’t have any almond flour on hand. I added two extra minutes to the baking time to make up for the substitution. Muffins came out delicious. We topped with some ghee and devoured!
Great to hear Pam, love the use of tigernuts!
Hi Kaylie, I’m wanting to this recipe for making pumpkin whoopie pies. Do you think the batter will be ok to make the “cookies” or do you have any recommendations for alterations?
Hi Chandra, you will need to add more flour for them to be cookies. 🙂
Thanks for sharing! Do they keep long?
Hi Vanessa, they keep about 2-3 days in the fridge and can be stored in the freezer for a few months. 🙂 Enjoy!
Loved these. Im fairly new to paleo and it is helping with fatigue and pain due to MS. I have
made some lousy recipies, but this one is a winner! Ty!
Great to hear Alexis!
Can these be made using regular muffin pans or a cake pan?
Hi Helen, that should work totally fine! I haven’t tried it.
Hi there! These sound delicious and I’m excited to make them. Thank you for posting the nutrition info – how many mini muffins does is the nutrition info for? Thank in advance.
Thanks Alicia, the nutritional information is per muffin. 🙂
Is the picture above there is frosting, do you have the recipe For it?
Hi Annie, it’s just coconut yogurt! 🙂
YUM! Made these last night, without the peptides. So good and easy! And totally quenching my fall taste for pumpkin bread – without the grain or refined sugar!
Great to hear Diane!
Can I use gf flour instead of almond flour?
That should work! 🙂
Want to make these but don’t have coconut flour. Can potato starch or flaxseed flour be substituted?
Hi Rebecca, I would stick to coconut flour, because it will alter the results too much with a different flour.
I am making these now! What is the serving size? One mini muffin? Thanks!
Hi Amy, yes- the serving size is 1 muffin. 🙂
Thank you!
Thanks!
So good! It’s been tough doing low carb with gestational diabetes but these have made life easier!=) I also made a keto cream cheese frosting with Monkfruit sugar and it was a great addition for a Thanksgiving treat!
Thanks Gabi!
Hello Kaylie,
I don’t have muffin tins. How long would I cook it to make a loaf?
Hi Melissa, I haven’t tried making a loaf, so I can’t say exactly- just keep an eye on it. 🙂
What did you use for “frosting” in the original pic? Looks amazing.
Hi Kerry, it’s coconut yogurt! 🙂
Can I use just coconut flour since I have a lot and no almond? What other changes would be required? Also, I do not want to buy collagen peptides. They will be expensive. What could go in its place? Pea protein powder?
Hi Toby, almond flour cannot be subbed with coconut flour (but maybe oat flour would work?), but collagen can be replaced with pea protein.
Hi Kaylie, If I am allergic to almond, can I use all coconut flour? or perhaps another nut flour if it’s needed for the texture?
Hi Andrea, maybe oat flour?
Hi! Would you suggest 1/4 cup to fill the muffin tin for each muffin?
Hi Gabby, it’s probably about 2-3 tablespoons.
I subbed the almond flour with gluten free flour and turned out fine. I also made 12 larger muffins instead…my 4yo is currently saying these are the best muffins he’s had 🙂
Hi! Is there a measurement difference if I use gluten free flour instead of coconut flour?
Hi Mo, you could try a 1:4 ratio of coconut flour to GF, but I haven’t tried, so I cannot guarantee results unfortunately.
Sorry if this has been discussed and I missed it but how do you make the white topping that’s in the picture?
Hi Jen, it’s coconut yogurt. 🙂
Hi!
I am new to your website and I am so excited to have found it! I am a recent celiac and so finding delicious recipes has been tricky. So excited to try these muffins tonight. Just wondering- if I don’t have collagen powder will this recipe still work? Thank yoU!
Thank you! Yes, this recipe should work without collagen… it will be different, but it should still work. 🙂 Enjoy!
I just made these and YUMMY!!! Mine still stuck despite ample greasing and a nonstick tin, so I’ll use paper cups (compostable) next time.
Can you use fresh pumpkin instead of canned pumpkin puree?
That sounds amazing Erica!
I doubled this recipe and just got one dozen regular sized muffins. I thought I would get two do would get two dozen.
These muffins are tasty! However, they turned green on the inside overnight (kept in fridge). I used sun butter and ripple protein powder as substitutes. I wonder if a little acid included would have helped avoid oxidation? A smidge of lemon or orange perhaps.
Hi Emily, they turned green most likely due to the sun butter- that happens with sun butter sometimes.
Mine are soggy and uncooked in the middle 😭
These were tiny delights! Love these and will make them again! I used cashew and unsweetened sunbutter in mine as almonds don’t agree with me.
Thank you Megan! Glad you enjoyed them. 🙂
I am really picky when it comes to Paleo baking because I’m not a fan of the texture of almond flour, but this recipe is a great one! I used a serving of vanilla protein powder when I didn’t have the collagen powder and it worked well! I also made it in a bread pan one of the times because I don’t always have patience for muffin tins. It needed more baking time, but was still delicious!
Great to hear Carissa!
Hi there! I tried this but it was not like bread. It was much more like custard. It was yummy and could be a crustless pumpkin pie but it wasn’t what I wanted. I really wanted a bread. With the banana, puree, egg, and nut butter, I cannot believe 1/4 of flour was all you used to achieve the bread in the photo. It was in the oven very long and still a bit wet in the center. hmmm…I can’t think of what I did wrong.
can the coconut flour be subbed for 2 tbs almond flour? my grocery store does not sell it.
Hi Courtney, The coconut flour can probably be subbed for 8 tbsp almond flour.
How do I comment or ask a question?
The icing is coconut yogurt and? Nut butter ? Where do I find that?
Hi Cathy, it’s coconut yogurt. So yummy!
Are the nutrition facts for one mini muffin? I’m looking for a high protein snack, so if it’s 3grams of protein for one mini muffin, that’d be great!
Hi Leah, yes- it’s per each mini muffing. 🙂 Enjoy!
Hey there, all I have is whole wheat flour and coconut flour. Can you please advise what ratios to make this work?
Hi Cindy, you could try subbing the 1/4 cup almond flour with 2 tbsp coconut flour.
What is the white creamy frosting in the pictures?
Hi Kelly, it’s coconut yogurt. 🙂
Hi Kaylie – I am trying to keep this recipe Paleo but allergic to Almonds. I found sunflower butter & have coconut flour. However, oat flour has grains which are not paleo. Do you have any other recommendations? Should I just substitute the portions of almond flour with coconut flour?
Hi Angel, coconut flour is not a good sub for almond flour. Hazelnut flour is really the best sub for almond flour. 🙂 Enjoy!
I can’t tolerate eggs at the moment do you think doing a flax “egg” would still have them turn out ok?
Hi Erika, a flax egg may work, but it might make the recipe a bit gummy and less fluffy than a normal egg.
Hi – these look delicious and I want to try making them, but do you know if I can sub coconut flour for the almond flour, and how much to sub? Also, I am going to make regular size muffins, not mini, so how long do they need to bake? Thanks!!
Hi there, you can try subbing for 4 times the amount of almond as it would be coconut flour. I’m not sure exactly how much longer they will need to bake, but it will be probably 10-20 minutes more?
Hi! I have Casava flour and Flax meal on hand. Any chance I could use these somehow as substitute for the almond and coconut flour. Thank you! I’m new to Paleo baking.
Hi Michelle, you could try subbing the almond and coconut flour with 1/2-3/4 cup cassava flour.
Absolutely amazing! Super easy, healthy, and delicious. Even my kids loved them! Thanks for a great recipe 🙂
Great to hear, thank you Tiffany!
I’d love to make this. Can I substitute the egg for something else? I just found out that I’m highly sensitive to eggs 😢
Hi Nancy, you could try a flax egg, but I haven’t tried it to say how it will work.
Hi Kaylie! These were delicious! I don’t have a mini muffin tin so I used a full size muffin tin and it made about 9 muffins. Thank you for sharing this recipe!
Great to hear Nicole!!
Just made these today… they are fabulous. Moist and dense and soooo good with butter. Definitely will be a go to for me ❤️
Great to hear, thank you Joanne!
Hi what is the topping you used in the picture?
Hi Angela, it’s coconut yogurt. 🙂
Should these be refrigerated or can they sit on the counter?
Hi Kelly, they can sit on the counter for a few days, but after that I would refrigerate them or freeze. 🙂 Enjoy!
Mine turned out fantastic!! I used oat flour. After reading the answers to comments, I used 4Tbs oat flour for the coconut flour. I also used 1/4 cup brown sugar Swerve in place of maple syrup.
I made 6 regular sized muffins and wish I had doubled the recipe. Also, next time I will use a hand mixer. Getting all the batter out of the blender was a pain.
Thank you for the delicious recipe!! 😁
So glad it worked out Trish, sounds like an awesome swap!
Hi, I don’t have any pumpkin puree and wonder if cooked butternut squash would work as a substitute? Also, would like to sub the almond flour – would spelt flour work, do you think? Look forward to making these. Thanks!
Hi Sheila, yes- butternut should work just fine! Also, I would sub almond flour for oat flour if that works for you… I haven’t cooked with spelt flour, so I can’t say sorry!
Sorry if I missed in previous comments, can you sub cashew butter for almond butter?
Hi Krista, yes you can!
Yum!! Just made these and they are delicious. They baked up and rose really nicely – hard to tell they’re GF! Only sub we made was we used our favorite vanilla protein powder for the collagen. Thanks for the great recipe!
Great to hear, thank you Jaclyn!
Hi Kaylie.
What kind of topping do you have on the muffins? I love a creamy topping but without the sugar. I also have sugar free caramel that I can also pour over an icing top
Hi Amy, the topping is yogurt. 🙂
What’s the icing that’s on top of some of the muffins?
Sounds delicious!
Hi Cas, the topping is yogurt!
This looks so good! What a great breakfast meal prep for fall!
Thanks for sharing! Do they freeze well?
Hi Vanessa, yes- these will totally freeze! Enjoy 🙂
These are amazing! I was afraid the almond flour would make them gritty which is what happened with a different recipe but they were a perfect texture. I did use Super-fine Almond flour which may have helped. I also used Whey Protein powder because I didn’t have Collagen peptides and it was fine. So good!
So great to hear Katy!
I saw someone else ask this but the question wasn’t answered. If you skip the syrup, how much almond milk should you use??
Hi Karli, I would add probably 1/3 the amount. 🙂
If I wanted to transpose this to a bread loaf instead of muffins, what time adjustments would I need to make to the baking time?
Hi Mariah, sometimes if you transpose into muffins a recipe can turn out flat, but it will still taste good- or it might work perfectly! I’m not sure on the time, I would just watch them.
These muffins turned out SO GOOD! Yummy and delicious. I topped with Lilly’s white chocolate morsels. I also subbed maple sugar with Lankato – Monk Fruit. My daughter loved them too! Now on day 3 and still taste just as good. Such a win!
Great to hear, thank you Quisha!