Paleo Pumpkin Protein Muffins with Chocolate Yogurt Frosting
Paleo Pumpkin Protein Muffins with dark chocolate and coconut yogurt frosting. These protein packed low carb pumpkin muffins are light and fluffy delicious. Simply bake them in the oven and enjoy the most moist and healthy pumpkin/chocolate muffins!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups coconut flour
- 1 tsp baking soda
- 2 tbsp unflavored collagen powder (, such as Vital Protein collagen peptides)
- ¼ tsp coarse salt
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree (, unsweetened)
- 4 large eggs
- 6 tbsp melted coconut oil or extra virgin olive oil (, plus little extra to grease muffin tins)
- 2 tbsp maple syrup (, alt. any keto or vegan friendly sweetener )
- 4 tbsp full fat coconut milk
- 2 oz. + 6 oz.melted dark chocolate of choice
- 6 oz. coconut yogurt (, optional)
Instructions
- 1
Preheat oven to 350F.
- 2
Combine dry ingredients in one bowl and whisk/mix well wet ingredients in a second bowl. Combine the wet and dry ingredients. Stir-well until no lumps. The batter will be on the thicker side but still very moist.
- 3
If not using muffin liners, lightly grease the muffin tin with olive oil. Fill muffin cups 1/2 full with batter. Use a small teaspoon to create a little indent in the middle. Fill-in with about 2 tsp melted chocolate. Fill the muffin cups with more batter about ¾ full.
- 4
Bake for 30 minutes, middle rack. Let cool before carefully removing them from the tin. They are soft and fluffy so handle with care. Serve with coconut yogurt and melted chocolate as frosting/spread.