Recipe 5: Pumpkin Raspberry Muffins 145 calories 3.8g of carbs 12g of fat 3g of protein Ingredients: - 1/2 cup softened butter - ...
Recipe 5: Pumpkin Raspberry Muffins
145 calories
3.8g of carbs
12g of fat
3g of protein
Ingredients:
- 1/2 cup softened butter
- 1/4 cup almond butter
- 1/2 cup Erythritol or Swerve
- 1 can water chestnuts
- 1 teaspoon each nutmeg and cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 1 15 ounce can pumpkin puree
- 1 teaspoon baking powder
- 1 cup coconut flour
- 1 cup fresh raspberries
Directions:
- Preheat oven to 350 degrees.
- Blend the butter, almond butter, and Erythritol or Swerve until creamy.
- Add the water chestnuts until smooth.
- Add the cinnamon, nutmeg, eggs, vanilla and pumpkin puree.
- Add baking powder and coconut flour, adjusting the coconut flour until you have a thick batter.
- Add the batter to prepared muffin tins.
- Top with fresh raspberries.
- Bake for 1 hour.
Recipe 6: Chia Seed Strawberry-Lemon Muffins
132 calories
16g of carbs
4.4g of fat
4.2g of fiber
8.3g of protein
Ingredients:
- 1/2 cup and 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 3/4 teaspoon each baking powder and baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon Chia seeds
- Zest from 1 lemon
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 1/4 cup agave
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup almond milk
- 1/4 cup cacao powder
- 1 cup diced strawberries
Directions:
Preheat oven to 350 degrees.
Combine the coconut flour, xanthan gum, baking powder, baking soda, salt, chia seeds, lemon zest, and cacao powder.
In another bowl, whisk the coconut oil or butter, egg, and vanilla.
Add the Greek yogurt until smooth.
Stir within the American aloe, juice, and almond milk.
Add the dry ingredients.
Fold in the strawberries.
Divide the batter into prepared muffin tins.
Bake for 25 minutes.
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