Pumpkin Protein Muffins (Low Carb/Keto)

Delicious gluten-free, dairy-free and Paleo-friendly Pumpkin muffins that give you a generous dose of protein without excess calories.

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Course: Breakfast, Snack

Cuisine: American

Keyword: dairy-free, Gluten Free, Paleo, protein

Prep Time: 1

Cook Time: 40

Servings: muffins

Calories: 270kcal

290 grams (10 ounces) Japanese pumpkin (Kabocha squash) puree (Start with 500g/1 lb. raw pumpkin sold as a large wedge, or use 10 ounces of canned pumpkin)
290 grams ripe bananas (about 2 large or extra large bananas)
8 extra large eggs
7 teaspoons coconut oil, melted
3 teaspoons vanilla extract
210 grams fine coconut flour (1 ½ cups)
2 teaspoons gluten free baking powder (for strict Paleo, replace the baking powder with 1 teaspoon cream of tartar and ½ teaspoon baking soda)
1 teaspoon cooking salt
90 grams (3.2 ounces) collagen peptides powder (approx. 1 cup minus 1 ½ tablespoons)

Roast the pumpkin wedges at 200C/390F for 45 minutes a few hours or the day before you want to make the muffins. Check for doneness by inserting a sharp knife - it should go through the flesh easily.
Remove from the oven and allow to cool a little (you can gather the remaining ingredients while waiting). Drain thoroughly of water before using - there may be a lot of water to drain off, depending.
Weigh out the specified amount of pumpkin flesh, ensuring to avoid the seeds.

Pre-heat the oven to 200C/390F (or 180C fan forced).
Add the wet ingredients, banana flesh and pumpkin to the food processor and blend for a minute or two. Then add in all of the dry ingredients and blend again. The batter is thicker than other muffin batters.
Mix in your choice of mix-ins such as choc chips, berries, chopped nuts. You may want to reserve some for the top.
Portion the batter into muffin liners - you will need 12 standard liners or 6 jumbo liners. Alternatively, you can line a sheet pan (I use a quarter sheet pan and it just fits the batter).

On the middle rack of the oven, bake for 20 minutes at 200C/390F, then reduce the temperature to 180C/350F. Remove the pan from the oven, loosely tent with foil (optional - if you want to avoid too much browning on top) and turn the tray around. Bake for a final 20 minutes or 25 minutes for the jumbo size.
Remove the muffins from the oven and lift on to the cooling rack. Allow to cool for half hour before eating and cool completely before refrigerating. Will keep in the fridge for up to 5 days or two months in the freezer. Re-heat in the microwave.