I went into this recipe experiment thinking that these couldn't be nearly as good as the real thing, but they're a really good muffin alternative. So far, they're the closest consistency to a real moist muffin. The cooling on a rack wait is worth it, so don't be impatient!
INGREDIENTS
4 large eggs (room temperature)
0.25 cup unsweetened nut milk (room temperature)
0.66 cup pumpkin puree
0.5 cup melted coconut oil/ghee/butter
1 tsp vanilla extract
1.5 cup almond flour
0.3 cup coconut flour
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp ground cloves
0.66 cup granulated erythritol
1 tbsp baking powder
0.25 tsp salt
DIRECTIONS
1. Preheat oven to 350 degrees. Line a 12-hole muffin pan with liners and set aside.
2. In a large mixing bowl, beat eggs with unsweetened nut milk, pumpkin puree, melted coconut milk/ghee/butter, and vanilla. Set aside.
3. In a separate mixing bowl, whisk almond flour, coconut flour, erythritol, spices, salt, and baking powder.
4. Pour dry ingredients into wet ingredients and stir with a spatula to combine. Do not overmix.
5. Spoon batter into the 12-muffin cups evenly. I like to leave heaping, but you can smooth if you want your muffins to be smooth.
6. Bake for 20-30 minutes on center rack of oven or until toothpick inserted in the center comes out clean.
7. Allow to cool in pan for 10 minutes. Then transfer to cooling rack for 2 hours before serving.
This recipe makes 12 muffins.
MACRO INFO
202.2 Calories, 18.2g Fat, 3.3g Net Carbs, 5.7g Protein
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