Kabocha Squash Collagen muffins by Dhynasah

Kabocha Squash Collagen Muffins
5 large eggs
1/2 cup collagen powder 
1 cup pumpkin flour
4 tablespoon of dried egg yolk powder (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup monkfruit sweetener (optional: honey, or date sugar if not low carb)
1/2 cup of ghee or butter or coconut oil melted.

 1) In a medium bowl eggs, melted butter, sweetner and vanilla together.
2) Combine all dry ingredients..If using egg yolk powder make sure all lumps are whisked out before the next step.
3) combine the wet with the dry. The batter will be slightly thicker than cake batter. 
4) fill up the muffin pan. Use muffin/ cupcake liners to prevent sticking. Cook for 15 minutes at 350 F. Pull out when a toothpick comes out of the center clean. 

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