Last updated on April 11th, 2025
Starting your day with these muffins feels like cheating – but it’s not! They’re packed with healthy fats and protein, making them perfect for grab-and-go breakfasts or afternoon snacks.
Why You’ll Love These Muffins
Let’s be honest: most “healthy” muffins taste like someone forgot to add the good stuff. But these? They’re different.
With only 3g net carbs per muffin and packed with protein from collagen peptides, these muffins are a game-changer for anyone looking to start their day right without sacrificing our favorite autumn flavors.
The almond flour base gives them a rich, buttery texture that’ll make you forget you’re eating something nutritious. Plus, they’re meal prep friendly, meaning you can make a batch on Sunday and enjoy stress-free breakfasts all week long.
- Contains 1 - 3lb bag of Blue Diamond Almond Flour
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What makes these muffins so special? It’s all in the ingredients.
Collagen peptides aren’t just a trendy addition – they’re proven to support skin health, joint function, and provide a complete protein source. Combined with almond flour, which is rich in vitamin E and healthy fats, you’re getting a powerhouse of nutrition in every bite.
- Vital Proteins Collagen Peptides Advanced is a premium offering, with 20g Collagen Peptides per serving plus two additional functional ingredients – 100% daily value Vitamin C and 120mg Hyaluronic Acid
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Ingredients
For the Muffins
- 2½ cups blanched almond flour
- 4 scoops unflavored collagen peptides
- â…“ cup monk fruit sweetener
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 cup pumpkin puree (not pie filling)
- 4 large eggs, room temperature
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
For the Optional Topping
- ¼ cup crushed pecans
- 1 tablespoon monk fruit sweetener
- ½ teaspoon cinnamon
Step-by-Step: How to Make
- Prep Work (5 minutes):
- Preheat your oven to 350°F (175°C)
- Line a 12-cup muffin tin with parchment liners
- Bring eggs to room temperature if you haven’t already
- Mix Dry Ingredients (5 minutes):
- In a large bowl, whisk together almond flour, collagen peptides, sweetener, pumpkin pie spice, baking powder, and salt
- Break up any clumps with your whisk for a smooth batter later
- Combine Wet Ingredients (5 minutes):
- In a separate medium bowl, whisk together pumpkin puree, eggs, melted coconut oil, and vanilla
- Make sure your coconut oil isn’t too hot, or it might cook the eggs
- Make the Batter (3 minutes):
- Pour the wet ingredients into the dry ingredients
- Fold together gently until just combined
- Don’t overmix; some small lumps are okay
- Bake (18-20 minutes):
- Divide batter evenly among muffin cups
- If using topping, combine ingredients and sprinkle over batter
- Bake until a toothpick comes out clean and tops are golden
My Tips for Perfect Muffins
- Don’t skip the room temperature eggs – they’ll help your muffins rise better
- Use parchment liners instead of regular paper ones; these muffins can stick
- Let them cool in the pan for 5 minutes before moving to a wire rack
- Store in an airtight container in the fridge for up to a week
These muffins are perfect for meal prep! They’ll keep in the fridge for up to a week, or you can freeze them for up to three months.
To reheat, just pop them in the microwave for 20-30 seconds, or better yet, slice them in half and toast them for a crispy exterior.
Make Any Morning a Healthy Morning!
These Pumpkin Spice Breakfast Muffins are the perfect companion for any morning. They prove that healthy eating doesn’t mean sacrificing flavor or comfort.
Give them a try, and they might just become your new favorite breakfast!
PrintPumpkin Spice Breakfast Muffins
Ingredients
- 2½ cups blanched almond flour
- 4 scoops unflavored collagen peptides
- â…“ cup monk fruit sweetener
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 cup pumpkin puree (not pie filling)
- 4 large eggs, room temperature
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Optional Topping
- ¼ cup crushed pecans
- 1 tablespoon monk fruit sweetener
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
- Whisk together almond flour, collagen peptides, sweetener, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, whisk together pumpkin puree, eggs, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, until a toothpick comes out clean and tops are golden.
Notes
- Use room temperature eggs for better muffin rise.
- Use parchment liners to prevent sticking.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Store in an airtight container in the fridge for up to a week.
- Reheat in the microwave for 20-30 seconds or slice and toast for a crispy exterior.
- Freeze muffins for up to three months if meal prepping.
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Fat: 15 g
- Carbohydrates: 3 g
- Fiber: 4 g
- Protein: 8 g
