Low carb pumpkin muffins

Low carb pumpkin muffins

from erinpalinski.com
32 min

Ingredients

  • 1/2 cup coconut flour
  • 2 tbsp erythritol (monk fruit sweetener)
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 bananas, sliced
  • 4 eggs, at room temperature
  • 1/2 cup almond butter
  • 3/4 cup pumpkin puree
  • 1 tbsp vanilla extract
  • 1/2 cup chocolate chips

Directions

  1. 1

    Preheat the oven to 350degrees F. Line the muffin pan with cupcake liners and keep it ready.

  2. 2

    In a medium bowl combine the dry ingredients; coconut flour, erythritol, cinnamon, pumpkin pie spice, baking soda and salt. Keep it aside.

  3. 3

    To a blender; add sliced bananas, eggs, almond butter, pumpkin puree and vanilla extract. Blend for a minute and pour the liquid mixture over the flour. Mix the wet and dry until well combined. Fold the chocolate chips into the batter.

  4. 4

    With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 20-22minutes until the muffins look golden on top and the toothpick inserted comes out clean.

  5. 5

    Allow the muffins to cool down for 10 minutes by placing the muffins on a wire rack and serve them later.