These pumpkin choc-chip muffins have a soft, dense texture and have a rich flavor. In this video I show you how to make vegan or not, and we are only substituting the egg
Vegan Keto Pumpkin Choc Chip Muffins
Share
Vegan Keto Pumpkin Choc Chip Muffins
Rated 5.0 stars by 1 users
Category
Keto Treats
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
211
These pumpkin choc-chip muffins have a soft, dense texture and have a rich flavor. In this video I show you how to make vegan or not, and we are only substituting the egg
Ingredients
- 150g/ ½ cup Almond Butter
- 150g/ ½ cup Pumpkin Puree
- ¼ tsp Salt
- 2g/1 tsp Baking Powder
- 2g/1 tsp Pumpkin Spice or Cinnamon Powder
- 40g/ ¼ cup Powdered Sweetener
- 2 tsp Chia Seeds or 1 Egg
- 40g/ Chocolate Chips (to suit your diet)
Directions
- 1. Set the oven temperature to 320F/160C.
- 2. If you wish to not use eggs in this recipe, add 2 teaspoons of chia seeds to a one fourth cup then fill the cup with boiling water and let that rest for 10 minutes, or set aside one egg.
- 3. To a bowl, add the almond butter, pumpkin puree, salt, baking powder, pumpkin spice or cinnamon powder, powdered sweetener, add the chia or egg, and mix to combine a little before adding the chocolate chips. Then mix until the chocolate chips are evenly distributed.
- 4. Grease 4 casings of a muffin tray, then add the batter to each casing using an ice-cream scoop, then bake for about 25 minutes.
Recipe Video
Recipe Note
STORE: Wrapped in the fridge for about 4 days or freeze. Do defrost naturally.
Nutrition
Nutrition
- Serving Size
- 4
- per serving
- Calories
- 211
Amount/Serving
% Daily Value
- Protein
- 8 grams
- Fat
- 23 grams
- Carbs
- 10 grams
- Fiber
- 3 grams