Ingredients:
1⁄/2 cup almond flour
1⁄/2 cup coconut flour
1⁄/2 cup granulated sugar alternative (I use Coconut Palm Sugar which is Keto Friendly as well)
1 tbsp. baking powder
1⁄/2 tbsp. pumpkin pie spice
1⁄/2 tsp. salt (I use Himalayan Salt)
4 large eggs
3/⁄4 cup pumpkin puree
1⁄/2 cup coconut oil melted or melted butter (I love using Kerrygold butter as well)
1 tsp. vanilla extract
Directions
Preheat oven to 350°F. Prepare 12 muffin cups and use cooking spray to prevent it from sticking.
In a large bowl, add almond flour, coconut flour, sugar, baking powder, pumpkin pie spice and salt.
Add in the eggs, pumpkin puree, coconut oil or butter and vanilla extract and stir or you can also use a mixer.
Spoon batter evenly into each muffin cup almost to the top and then smooth the tops evenly.
Bake 20-25 minutes until a toothpick inserted in the center comes out with no dough on it.
ENJOY your yummy Keto Breakfast Muffins!
Comentarios