Grain-Free Sweet Potato (or Pumpkin!) Chocolate Chip Muffins With a Secret Ingredient

Grain-Free Sweet Potato (or Pumpkin!) Chocolate Chip Muffins With a Secret Ingredient

Are you looking for a quick and easy breakfast for busy mornings or a healthy sweet treat to pack with lunches? Look no further! Today I am sharing one of my family’s all-time favorite muffin recipes with you.

Not only are these muffins loaded with protein (8 eggs per dozen!), but they are grain-free and gluten-free to boot.  They also have a secret ingredient…Collagen! If you know me well, you know I add collagen to a lot of my recipes.

Why? Here are some of the benefits:

  • Promotes youthful skin, healthier hair, and stronger nails
  • Helps keeps bones healthy and strong, aids in joint health
  • Contributes to a balanced diet and to help maintain weight
  • Soluble in cold liquids

Sweet potato (or pumpkin) chocolate chip pancakes. Grain & gluten free. http://www.thishouseofjoy.com

The folks over at Vital Proteins were kind enough to send me a sample of their Collagen Peptides to test out.  I’ve been using it for a couple of weeks now and find that it works especially well in smoothies and baked goods.

I’ve been sharing all of my new creations over on Instagram and having a blast interacting with other people as passionate about good food as me!

All of these include collagen:

Uses for collagen // This House of Joy

I haven’t posted recipes for all of the smoothies yet, but I did post the Pina Colada smoothie  recipe the other day!  The pancakes pictured are Fried Oatmeal made with Sprouted Oat and Chia Breakfast Porridge. The muffins are Grain-Free Banana Bread Muffins glazed with Honey Coconut Glaze (just sub honey for maple syrup in the maple coconut glaze I use for stovetop donuts!)

And now for the recipe…

Grain-Free Sweet Potato (or Pumpkin!) Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Put everything except the coconut oil and chocolate chips in the food processor and process until smooth.
  3. Stream in coconut oil.
  4. Gently fold in chocolate chips.
  5. Divide the batter between 12 muffin cups.
  6. Bake for 22 to 25 minutes.

Sweet potato (or pumpkin) chocolate chip muffins {Grain/Gluten-Free} http://www.thishouseofjoy.com

What’s your favorite go-to quick breakfast for busy mornings? Let me know in the comments!

This House of JOY

This post was shared with Allergy-Free Wednesdays and Wellness Wednesday.

About Sherry McAnelly

Wife & Mommy. Real food advocate. Essential oil enthusiast. Chocoholic. Lyme warrior. All things work together for good.

Comments

  1. This look amazing! I actually still have pumpkin in my freezer from last year!

  2. I don’t have collagen, can I leave it out? What does it do, is it like another flour?

  3. I use gelatin regularly as a protein source in smoothies, I had not seen this collagen form yet! I wonder if they would function similarly in this recipe…I have hunch probably not as much gelatin could be used though…..
    Featuring this recipe on AFW, another recipe I want to try!

  4. Do you think these would freeze well after baking? I’ve never tried freezing a baked good that doesn’t have flour. Trying to stock up on some post-partum freezer recipes :) Thanks!

  5. Thanks for the recipe! Any chance you have the nutritional info on it? Thanks!

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