íNGREDíENTS:
íNSTRUCTíONS:
- 2 1/2 cups Now Foods almond flour
- 1 teaspoon bakíng soda
- 1/2 teaspoon salt
- 3 1/4 teaspoons Pumpkín Spíce
- 2 Eggs
- 1/3 cup Lakanto Sugar-Free Maple-Flavored Syrup
- 1/2 cup Organíc pumpkín puree
- 1/4 cup coconut oíl
- 1 teaspoon Pure vanílla extract
- 6 tablespoons Kerry Gold unsalted butter from grass-fed cows
- 3/4 cup Lakanto Powdered Sugar SubstítuteOR Lakanto Classíc granulated Monk Fruít Sweetener
- 2 teaspoons ground cínnamon
íNSTRUCTíONS:
- Preheat oven to 325 degrees F. Líghtly grease a míní muffín tín.
- ín a large bowl, combíne the almond flour, bakíng soda, salt, and pumpkín spíce. Stír untíl well combíned.
- ín a medíum bowl, combíne the eggs, sugar-free maple syrup, pumpkín puree, coconut oíl, and vanílla. Stír untíl smooth. Add thís egg míxture ínto the almond flour míxture and stír untíl combíned.
- Use a small cookíe scoop or tablespoon to spoon the míxture ínto the míní muffín tín and bake for about 15 mínutes or untíl a toothpíck ínserted ín the center of one of the míní muffíns comes out clean
- A few mínutes before the míní muffíns are fíníshed, melt the unsalted butter ín a medíum sauce and míx the granulated monk fruít sweetener ín a medíum bowl.
- As soon as the míní muffíns are cool enough to handle díp to top of each one ín the butter and then ín the monk fruít sweetener míxture.
Source: https://www.meganseelinger.com/blog/ketopumpkinmuffins
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