I just got my wisdom teeth out this past Friday, so I took all day Friday and Saturday to rest– something I NEVER do. As you can imagine, I was bored, so I decided to bake all the things! ‘Tis the season for pumpkin everything, so I whipped up some healthy pumpkin muffins and some not-so-healthy pie. It’s all about balance, right?
I made these pumpkin muffins a couple of weeks ago and they were a huge hit among my clients! I was only judged a little bit about why I was baking rather than resting… oops.
The muffins are super easy to make, loaded with healthy fats and protein, and with minimal carbs!
Macros (per muffin): Cal: 114, Fat: 8g, Carbs: 7g, Protein: 5g
Ingredients: (Makes 30 average sized muffins)
-4c blanched almond flour
-1.5c pumpkin puree
-1 1/4c baking stevia (way less if not using the powdery baking stevia)
-1/2 tsp finely ground sea salt
-1/4c pumpkin pie spice
-2tsp baking soda
-Preheat oven to 350 degrees
-Mix all dry ingredients together
-Add in wet ingredients
-Spray non-stick cooking spray into muffin tins
-Pour batter into trays, and bake for 15-17 minutes (12-14 minutes for mini muffins)
-Stick knife or tooth pick in the middle to make sure it comes out clean
-Let cool and enjoy!