Pumpkin Seeds and Blueberries Keto Muffins
Servings: 6 big muffins
Print RecipeThese healthy and delicious gluten-free muffins are the perfect replacement for “real muffins”. We don't use traditional flours, seed oils, refined sugars or additives of any kind. Instead of being loaded with sugar, these muffins come with healthy fats and quality protein to fuel all your energy needs.
Equipment
- Bowl
- Muffin Tray or Ceramic Cups
- Muffin Paper Cups
Ingredients
- 120 g almond flour
- 60 g coconut flour
- 6 tsp coconut sugar
- 2 tsp vanilla powder
- 3 tsp cinnamon powder
- 6 eggs
- 6 tbsp extra virgin coconut oil (melted)
- 3 tsp baking soda
- 1/2 lime (juice only)
- 2 handful blueberries (fresh or frozen)
- 1 handful pumpkin seeds (pre-soaked)
Instructions
- Preheat the oven at 180 Celsius. In the meantime let us prepare the batter.
- In a medium bowl, add all solid ingredients (almond flour, coconut flour, coconut sugar, vanilla and cinnamon, baking soda). Using a spatula, mix them until well combined.
- Add in eggs and mix everything until the eggs have combined into the batter.
- Melt coconut oil in the oven for 10-20 seconds and add it into the batter.
- Using a spatula, mix until all the coconut oil has combined nicely into the batter.
- Add all the blueberries and mix them in as well. If they’re soft, they’ll change the color of your batter from bright yellow to dark blue. That’s ok, don’t worry about it.
- Continue by adding half of the pumpkin seeds, mixing them into the batter.
- Your muffins are now ready to be baked!
- Prepare the muffins forms and line them with special paper cups. Using a tbsp, transfer enough batter into each muffin cup but don’t over do it, the muffins will also expand in the oven.
- Now it’s time to decorate your muffins! Add a few pumpkin seeds on top and when ready transfer the muffins in the hot oven.
- Bake for 30-40 minutes or until the muffins turn a bit solid. Since they also tend to “cook” a few minutes after they’re out from the oven, baking them too much will render them too dry. Keep this in mind and you’ll be fine.
- When ready, remove from the oven and set aside to cool down for 10 minutes.
- That’s it! Enjoy them fresh and hot, or keep them in the fridge for a few days.
Notes
Feel free to add more coconut sugar if you like your muffins a bit sweeter.
It’s “safe” to taste from the batter before starting baking your muffins; actually this is a great chance to see if it’s sweet enough for your taste.
Baking too much will render your muffins too dry. Keep in mind that they also “bake” for a few minutes, even after they’re out from the oven.
I like to pre-soak the pumpkin seeds for a few hours, this way they’ll expand a bit and they will become softer and easier to chew.