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!
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
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.
Store in an airtight container.
Yields ~32 mini muffins
12g total carbs | 12g fiber | 0g net carbs
Serving: 8 muffin serving