Delicious, protein-packed muffins that use fresh apples, carrots, and pumpkin puree for a tasty and nutritious breakfast
I’ve been eating these delicious muffins for breakfast every single day this week- not only do they taste amazing, but they’ve got so many benefits!!! They are gluten, dairy, and refined sugar free, plus full of protein from collagen. We’re adding freshly diced apples, grated carrots, and pumpkin puree for lots of micronutrients and fiber + using up all that abundant autumnal produce!! Not too sweet and beautifully spiced, these pair perfectly with a nice cup of coffee or tea.
Full recipe below, enjoy!! This recipe is adapted from Ambitious Kitchen.
1 cup pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 large eggs
2 tbsp almond milk (or milk of choice)
1 tsp vanilla
1 cup blanched almond flour
1 cup oat flour
1/2 cup collagen, I used truvani
2 tbsp flaxseed meal (or ground chia seeds)
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinammon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp salt
1 sweet apple (I used honeycrisp), diced
½ cup shredded carrots, grated and squeezed of excess moisture using a paper towel
Combine pumpkin puree, maple syrup, coconut oil, eggs, almond milk, and vanilla in a large bowl. Set aside.
Combine the rest of the dry ingredients (minus the apple and carrots) in a medium bowl. Whisk to combine.
Add dry ingredients into wet ingredients and whisk to combine. Fold in diced apple + shredded carrots.
Line a muffin tin with liners and fill with batter.
Bake at 350 for approx. 23-25 mins. Allow to cool before digging in.
I hope you love this recipe!! Truly a perfect breakfast at home or on the go. I’ve been pairing mine with chicken apple sausage and it is a fabulous way to start my day!!!
Check out my recent post on my Instagram @abigailsapron to watch me make these :)
With love,
Abigail