Blender Pumpkin Muffins

Blender Pumpkin Muffins

These low carb muffins make a great, fuel-filled breakfast, perfect for meal prep! They’re also dairy-free, gluten-free, and grain-free, but still loaded with flavor! Using canned pumpkin and making your own almond flour from raw almonds helps keep this recipe SUPER budget-friendly. It’ll only cost you $0.50 per serving and it’s SO simple—just blend, bake, and serve!

Ingredients

  • 2/3 cup canned pumpkin puree
  • 4 large eggs
  • pinch of salt
  • 1 Tbsp pumpkin pie spice
  • 1 cup raw almonds (or 1.5 cups almond flour)
  • 2/3 cup sweetener of choice
  • Procedure

  • Preheat oven to 300°F (150°C).
  • Blend all ingredients together.
  • Line a muffin tin with liners, or lightly spray. (I used mini muffin tins!)
  • Scoop batter into muffin cups.
  • Bake 20-25 for mini muffins, or 30-40 minutes for regular-sized muffins.
  • Cool.
  • Store in an airtight container.
  • Yields ~32 mini muffins
  • 12g total carbs | 12g fiber | 0g net carbs
  • Nutritional Info

    Serving: 8 muffin serving
    4 servings
    Calories: 255

    • 12g Carbs

    • 20g Fat

    • 13g Protein

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