Pumpkin Chocolate Chip Protein Muffins

Ingredients:

• 1 cup Cassava or oat flour
• ½ cup or ~50 g vanilla flavored collagen / protein powder
• 1 teaspoon Baking soda
• ½ teaspoon Baking powder
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• *optional 1 teaspoon Pumpkin pie spice (nutmeg, cinnamon, clove, ginger)
• ½ teaspoon Pink / sea salt
• 2 Organic, pasture-raised eggs, room temperature
• ¾ cup Coconut oil, solid
• ¾ cup granulated monk fruit sweetener or coconut sugar
• 1 cup + 2 tablespoons Pumpkin puree
• 1 teaspoon pure Vanilla extract
• Sprinkle of +80% cacao chocolate chips

Instructions:

Preheat the oven to 350 degrees.

Prepare muffin tins or loaf pan with parchment paper.

Melt coconut oil while you prepare dry ingredients.

In a medium bowl, combine the flour, protein/collagen, baking soda, baking powder and spices. In a separate mixing bowl, combine melted coconut oil, eggs, pumpkin puree, sweetener, and vanilla.

Gradually mix the dry ingredients into the wet mixture until well incorporated. Fold in chocolate chips at the end.

Pour batter into muffin tins or loaf pan and bake for about 25-30 mins or until a toothpick inserted comes out clean.

Remove muffins/loaf from the oven and transfer to a cooling rack to cool for about 10 minutes. Store in an airtight container in the fridge for up to a week.

Makes 2 8x4 loaf or ~ 12 muffins