PREP: 15 MINUTES | COOK: 22 MINUTES | MAKES: 6 SERVINGS
Coconut oil for greasing, optional
1 banana
2 tablespoons pumpkin puree
6 eggs
½ teaspoon ground cinnamon, plus more for sprinkling
Pinch of sea salt
Cinnamon
Granular erythritol (such as Swerve)
1.Preheat the oven to 350 degrees F. Line 6 muffin tin cups with silicone muffin liners or grease with coconut oil.
2.In a medium bowl, mash the banana until smooth. Mix in the pumpkin. Add the eggs, cinnamon, and salt. Whisk until fully combined. Fill the muffin cups.
3.Bake for 22 to 24 minutes, until the eggs are fully set. Sprinkle with cinnamon and granular erythritol.
Quick Tip: It’s a great idea to use reusable silicone muffin liners when making egg muffins because they tend to stick to pans and paper liners. Silicone liners are virtually stick-free.
NUTRITION
Calories: 82
Fat: 4 g
Carbohydrates: 5 g
Sodium: 62 mg
Fiber: 1 g
Protein: 6 g
Sugar: 3 g
