Paleo Pumpkin Muffins - Original

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Servings

12

Ingredients
  • 1/4 tsp baking soda
  • 8 Tbsp organic coconut flour
  • 6 large pastured eggs
  • 4 Tbsp virgin coconut oil, melted
  • 2 tsp organic vanilla extract
  • 1/2 Tbsp organic cinnamon
  • 1/2 Tbsp organic chia seed
  • 1/2 cup frozen organic blueberries
  • 1/2 cup Farmer’s Market Canned Organic Pumpkin
  • 1/2 tsp Real Sea Salt
  • 20 drops stevia extract
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine dry ingredients and whisk to combine.
  3. In a separate medium bowl, add all wet ingredients except blueberries. Using an electric mixer mix on high for 2 minutes to fully combine.
  4. Pour wet ingredients into dry ingredients and mix well. Fold in frozen blueberries.
  5. Pour the batter into a muffin tin lined with unbleached paper liners – filling about two-thirds full.
  6. Bake for about 25 minutes or until the tops spring back when touched.
Nutrition & Macronutrient Ratio

NUTRITION INFORMATION PER SERVING

144 calories, 11 g fat, 7 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 0 g trans fat, 141 mg cholesterol, 7 g carbohydrate, 2 g sugar, 3 g fiber, 5 g protein, 99 mg sodium

https://healinggourmet.com/healthy-recipes/paleo-pumpkin-muffins/

11/23/2024