Low Carb Pumpkin Walnut Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups ALMOND flour
1 teaspoon salt
1 teaspoon baking soda
1 cup splenda sugar substitute
4 tablespoons pumpkin pie spice
4 tablespoons melted butter or coconut oil
6 large eggs
1-15oz can pumpkin
2 teaspoons vanilla extract
1.5 cups chopped walnuts
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Directions: |
Directions:Preheat oven to 350º Fahrenheit. Spray silicon muffin pan lightly with cooking spray. Combine all the dry ingredients( except nuts) first. In a separate bowl combine all the wet ingredients. Slowly incorporate wet ingredients into dry ingredients. Stir in nuts. Evenly divide batter between 24 muffin cups. Bake 20-23 minutes or until an inserted toothpick comes out clean. Allow to cool completely before removing from pan.
1 muffin
Calories: 126
Carbs: 6g
Fiber: 2 g
Net Carbs: 4 g
Protein 4g
2 muffins
Calories: 252
Carbs: 12 g
Fiber: 4 g
Net Carbs 8 g
Protein 8 g |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This recipe helped me stay on track during the early stages of my low carb lifestyle transition. They are filling and delicious. Paired up with a freshly brewed cup of coffee and it's a super start to my day!
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