I’m not exactly sure what is going on in our house but the food seems to be disappearing a lot faster than usual lately. It could be that we have health food fairies with long fingers OR it could be that my new and improved recipes are creating new and improved appetites. I suspect it is the latter.
These muffins are an awesome mix of three nourishing foods. They are great to eat any time of day, whether you slice them in half, butter them and put them on the griddle for breakfast, or eat them with a little honey as a snack to have with your afternoon coffee/tea, or as a simple lunch/dinner companion. They are super easy to make, super healthy and super good!
Servings
12
Ready In:
75 mins
Calories:
278
Good For:
Snack
Ingredients
- 3 large pasture-raised eggs, room temperature
- ¾ cup pumpkin purée, unsweetened
- 4 ounces goat cheese, crumbled and divided
- 2 tablespoons olive oil
- 3 tablespoons honey
- ¼ cup almond or coconut milk, unsweetened, room temperature
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons fresh or dry thyme leaves
- 2 ½ cups almond flour or (1.5 cups tigernut flour, 1 cup cassava flour)
Nutrition Facts
Pumpkins are rich in vitamins, minerals and antioxidants, making it incredibly healthy. What’s more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants help to boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.
Just like their cousins, the carrot and the sweet potato, pumpkins are rich in beta carotene. Your body changes this antioxidant to vitamin A, which you need ward off germs, and for your reproductive system to work the way it should.
| Servings | 12 |
| Amount per Serving | |
| Calories | 197 |
| Total Fat | 8.2 g |
| – Saturated Fat |
3.0 g |
| Cholesterol | 54 mg |
| Sodium | 206 mg |
| Total Carbohydrate | 26.6 g |
| – Dietary Fiber | 3.9 g |
| – Total Sugars | 5.1 g |
| Protein | 5.4 g |
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line a muffin pan with paper or silicone liners.
Step 2
Combine the wet ingredients with half of the goat cheese, in a large bowl and whisk until combined.
Step 3
Add the dry ingredients to the wet ingredients, stir until just combined. Avoid over-mixing the batter.
Step 4
Divide the batter evenly amongst 12 muffin wells using a large spoon or an ice cream scoop, then top with the remaining goat cheese.
Step 5
Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Store in an airtight container for up to 4 days at room temperature.
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