Low carb pumpkin muffins
Serves 12
10 mins prep
22 mins cook
32 mins total
These sugar-free, gluten-free, and blood sugar-friendly low carb pumpkin muffins are all you need to enjoy the spooky season without being scared about your blood sugar!
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Preheat the oven to 350degrees F. Line the muffin pan with cupcake liners and keep it ready.
In a medium bowl combine the dry ingredients; coconut flour, erythritol, cinnamon, pumpkin pie spice, baking soda and salt. Keep it aside.
To a blender; add sliced bananas, eggs, almond butter, pumpkin puree and vanilla extract. Blend for a minute and pour the liquid mixture over the flour. Mix the wet and dry until well combined. Fold the chocolate chips into the batter.
With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 20-22minutes until the muffins look golden on top and the toothpick inserted comes out clean.
Allow the muffins to cool down for 10 minutes by placing the muffins on a wire rack and serve them later.
