Low carb pumpkin muffin recipe |
Author: FatGuy
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- ¾ cup almond flour (almond meal for heartier muffin)
- ¼ teaspoon Kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 tablespoon oil
- 2 tablespoons natural peanut butter
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup Splenda
- Preheat oven to 350F
- Add all dry ingredients to bowl and mix to combine
- Add wet ingredients into blender and pulse a few times to incorporate. This is mainly to get the peanut butter in a pourable state.
- Add wet ingredients to dry ingredients and mix until well incorporated
- Use 1 ounce portioner (AKA spring loaded ice cream scoop) into paper cups (or well oiled pan if you are out of cups like I always am) If you are feeling daring you can drop a couple of chocolate chips on top to entice the kids to try these
- Bake for 40-50 minutes minutes and eat hot or let cool for about an hour.
Calories: 171 Fat: 15 Fiber: 3 Protein: 6
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/low-carb-pumpkin-muffins/
2.1.7