easy blender pumpkin collagen bread
Pumpkin bread. This grain-free pumpkin bread contains healthy ingredients. And many fall flavors that everyone will love. It’s easy to make. It does not require much time. I prepare it for my children every day.
I received a lot of questions about what we do for quick, easy and healthy breakfasts now that my daughter is in school. School morning a mess in our house! I prepare this recipe regularly. Because it is healthy. And delicious. I will not go too long, follow the method of the ban with me
Ingredients for blender pumpkin collagen bread
INSTRUCTIONS:
- ½ cup almond butter (unsalted, unsweetened)
- 3 large eggs
- ½ cup pumpkin puree
- 1 tsp vanilla extract (optional)
- ⅓ cup collagen peptides (35 g)
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- ½ tsp pumpkin pie spice (optional)
- ¼ tsp pink salt (optional)
INSTRUCTION :
1)- Preheat oven to 350 degrees F. Line an 8″ x 4″ baking pan with parchment paper and set aside.
2)- In a medium-sized mixing bowl, whisk together almond butter, eggs, pumpkin and vanilla.
3)- Add in collagen, baking soda, cinnamon, pumpkin spice and salt. Whisk until batter is well combined.
4)- Pour batter into lined baking pan and bake in preheated oven for 35 minutes.
5)- Cool for a few minutes in pan, then transfer to wire cooling rack and cool to room temperature.
6)- Store in fridge up to one week.
NUTRITIONAL INFORMATION
Calories: 277
Total Fat: 26.3g
Saturated Fat: 12.9g
Cholesterol: 95mg
Sodium: 155mg
Total Carbs: 4.6g
Dietary Fiber: 2g
Total Sugars: 1.3g
Protein: 6.8g
Vitamin D: 5mcg
Calcium: 36mg
Iron: 1mg
Potassium: 73mg
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