It’s Low Carb Pumpkin Muffin Time

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Happy Friday all! It almost seems impossible that tomorrow is the last day of 2016, how did this happen? Wasn’t it just New Years Eve 2015? Weren’t we all putting on our party hats, drinking champagne and watching the ball drop?!

No Melissa, that was a whole year ago and what a year it has been! {Disclaimer: I didn’t actually make it to watch the ball drop last year, but I hope you did!} I also hope you all had the best year with your families, your personal lives, your professional lives, your health, your dreams, etc. All of it. If you in fact had a rough year, I am sending much positive energy your way for a great start to 2017!

I know how I am going to start 2017- by devoting more time to something I love doing. This blog. Making new recipes. Taking pictures. Being a foodie. Loving every second of it.

What better way to end my sporadic year of posts, than to share a recipe that I will be making weekly from here on out. I hope you decide to do the same. Your hearts and bellies will thank me!

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Low Carb Pumpkin Streusel Muffins

Ingredients

Muffins

  • 5 eggs
  • 1/3 cup pure pumpkin puree
  • 1/3 cup swerve sweetener {or equivalent sweetener of choice}
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tbsp pumpkin pie spice

Streusel Topping

  • 1/3 cup palm shortening
  • 1/3 cup swerve sweetener
  • 2 tbsp coconut flour
  • 2 tbsp cinnamon

Directions

In a blender or food processor (can also use your magic bullet type blenders ;-)), combine eggs, pumpkin, and sweetener.                                                                                                           Then add in coconut flour, salt, baking soda, and pumpkin pie spice until well combined.
Divide batter between 8 paper lined muffin cups
Rinse out blender or food processor to make streusel topping
In the same blender or food processor, combine shortening and sweetener
Pulse in coconut flour and cinnamon
Sprinkle topping over muffin batter
Bake at 350° for 20-25 minutes
Cool 1 hour

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Muffins can be kept in the refrigerator in ziplock bags or closed containers for 5-7 days.  Can also be frozen.

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A wonderful, healthy treat for breakfast or for a midday snack.

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Happiest of New Years to you all! Enjoy your weekend and let’s crush some goals in 2017!!

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Flourless Chocolate Zucchini Muffins

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You know those days that just keep on giving, even when you’ve asked the man upstairs to please stop?

I have the solution to those days.

Chocolate. Dark, rich, gooey, delicious chocolate.

It’s right up there with ice cream, which would probably be my first choice to dive my face into, but I’m trying to be healthier in my indulgences.

Because any dessert that you make with fruits and vegetables is considered a summer salad, right?

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These babies are ready for baking!

Not quite. A girl could dream though, and dream about these, I will!

Flourless Chocolate Zucchini Muffins

Yields 8 muffins

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Ingredients
  • 1/2 cup nut butter**
  • 1 ripe medium-sized banana
  • 1 egg
  • 1/4 cup sweetener (swerve, honey, agave or sugar)**
  • 1/2 cup unsweetened cocoa powder
  • 2 Tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 cup zucchini, shredded and squeezed of excess liquid
  • 1/4 cup of dark chocolate chips

**I used this brand of peanut butter (amazing! but rather thick) and swerve sweetener (to make lower carb) but it didn’t allow recipe to have enough liquid so I added 1/8 cup of coconut oil, melted and 1/4 cup of water to recipe. If using honey or agave, you shouldn’t have that issue. It depends on the nut butter you use too, so if feeling that the batter is too thick- add 1/4 of water! (It won’t dull the taste, I promise)

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I used the chocolate coconut peanut butter and it’s yummy!
Directions

Preheat oven to 375 degrees.

Place nut butter, banana, egg, sweetener of choice, cocoa powder, ground flaxseed, vanilla extract and baking soda into a blender. Blend until smooth.

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Fold in shredded zucchini and chocolate chips.

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Spray a muffin pan with nonstick spray. Pour about 1/4 cup of batter into each muffin cavity.

Place a few chocolate chips on top if desired.

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Bake for 20-22 minutes until tops of your muffins are set and a inserted toothpick comes out clean.

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Remove from oven and allow to cool for 10 minutes before removing from pan. Then enjoy!

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These muffins may be little, but they are fierce! Have fun trying to stop at just one!

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Happy eating!