Healthy Low Carb Pumpkin Spice Muffins
Ingredients
Dry Ingredients
-
2
cups
Almond Flour
-
1
cup
Dried Shredded Coconut
-
⅓
cup
Coconut Flour
-
⅓
cup
Sunflower Seeds
-
⅓
cup
Pumpkin Kernels
-
½
cup
Erythritol
-
2
tablespoons
Psyllium Husk Powder
-
1
teaspoon
Baking Powder
-
½
teaspoon
Baking Soda
-
½
teaspoon
Salt
-
½
teaspoon
Ground Mace
-
¼
teaspoon
Ground Cinnamon
-
¼
teaspoon
Ground Ginger
Wet Ingredients
-
6
large
Eggs
-
¾
cup
Canned Unsweetened Pumpkin Puree
-
¾
cup
Full Fat Coconut Milk
-
1
tablespoon
Vinegar
-
½
teaspoon
Stevia Glycerite
-
½
teaspoon
Maple Extract
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- Chop the nuts and coconut and place them in a mixing bowl.
- Add all dry ingredients and spices to the bowl and whisk together.
- In a separate bowl, mix all wet ingredients until combined.
- Combine wet and dry ingredients, mixing thoroughly and let sit for 5 minutes.
- Scoop the batter into muffin cups, mounding it in the center.
- Bake at 400°F for 8 minutes, then reduce to 350°F and bake for an additional 30 minutes until done.
Nutrition Facts (estimated)
Servings
12
Calories
284
Total fat
18g
Total carbohydrates
12g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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