Lemon Pumpkin Muffins

Source: www.thingsmybellylikes.com
Course: Breakfast
Preperation time: 15min
Cooking Time: 30min
Serves: 5

  Edit My Recipe Print


Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Honey 0 0 14 14 0 0 52 52
2 Teaspoon(s) Lemon Zest 0 0 0 0 0 0 0 0
1 Tablespoon Coconut Oil(s) 0 0 0 0 3 3 23 23
1 Whole Pumpkin 1 1 3 3 0 0 13 13
4 Tablespoon(s) Coconut Flour 0 0 2 2 3 3 33 33
2 Teaspoon(s) Lemon Juice 0 0 0 0 0 0 0 0
1 Tablespoon Honey 0 0 3 3 0 0 13 13
3 Large(s) Egg(s) 4 4 0 0 3 3 47 47
1/4 Teaspoon Baking Powder 0 0 0 0 0 0 0 0
1/4 cup Butter, Melted 0 0 0 0 9 9 81 81
Total: Approximate Nutrition Info, Per Serving: 5 24 18 263
Start a Free Trial to Unlock Nutrition Information

Instructions

Pumpkin Puree:

  1. Brush the flesh of the pumpkin with coconut oil then place, flesh side down, on a baking tray and roast at 400 for 30 minutes until tender.
  2. Scoop out the flesh (which should be nice and mushy) into a mixing bowl and stir in the lemon zest and juice. Set aside.

Muffins:

  1. Beat the eggs, honey and melted butter into the pumpkin puree.
  2. Sieve in the baking powder, stir well. Sieve in the coconut flour and, again, stir well.
  3. Using a generous tbsp per muffin, dollop the mixture into a well-greased muffin tray, it should be enough for 10.
  4. Bake at 375 for 30 minutes ’til firm.
Visit www.thingsmybellylikes.com for the full instructions.

Notes


Save

Customize Your Own Paleo Diet Meal Plan In Minutes

Your favorite paleo recipes at your fingertips so you can:

  • Save & Organize Your Favorite Recipes
  • Automatically create shopping lists
  • Nutrition Info on all recipes

Start My Free Trial
Take a Tour