Mini muffins are a great snack for kids, but often you’ll find the prepackaged ones are loaded with unnecessary added sugar. A popular brand in the stores has 16 grams of added sugar. That’s about 4 teaspoons in one small package! These muffins embrace the natural sweetness of pumpkin to make a much more nutritious snack.
Yield: 20 muffins, 2 per serving
1¼ cups (140 g) blanched, finely ground almond flour
¼ cup (50 g) granular erythritol
2 tsp (8 g) baking powder
2 eggs
3 tbsp (45 ml) melted butter
¼ cup (61 g) pure pumpkin puree
¼ tsp cinnamon
½ tsp pumpkin spice
½ tsp vanilla extract
Preheat the oven to 350°F (180°C) and prepare a mini muffin tin.
In a large bowl, whisk together the almond flour, erythritol and baking powder. Add the eggs to the bowl and whisk.
While mixing, pour in the butter, pumpkin puree, cinnamon, pumpkin spice and vanilla. Continue stirring until few lumps remain.
Spoon about 1 tablespoon (15 g) into each well of the muffin tin. Bake the muffins for 10 to 12 minutes, or until the tops begin to turn light brown. Let them cool for at least 30 minutes before removing from the tin to avoid crumbling.
Store leftovers in a sealed freezer bag or airtight container in the fridge for up to 4 days for the best flavor.
If you don’t like pumpkin or don’t have any on hand, no problem! Replace the puree in this recipe with ¼ cup (60 ml) of unsweetened almond milk. You can add blackberries for a tart twist or 1 tablespoon (15 ml) of banana extract and ¼ cup (30 g) of finely chopped walnuts for a “faux” banana-nut muffin.
PER SERVING: 125 Calories, 10.3 g Total Carbs, 1.7 g Fiber, 4.8 g Sugar Alcohols, 3.8 g Net Carbs, 4.8 g Protein, 9.3 g Fat