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These delicious Keto Muffins with Pumpkin Seeds and Blueberries are here to stay because they are delicious and healthy, plus so easy to make. Now you can enjoy muffins as much as you want because these gluten-free muffins are what you body needs!
Do you love a good muffin? Are you looking for grain-free muffins that actually taste good? How about eating muffins instead of a “regular meal”? Let’s explore all these options, plus a special recipe made for all muffin lovers out there!
Reasons to try these keto muffins
These delicious keto muffins are perfect for breakfast or healthy snacking. They come packed with real nutrients while being sugar-free, grain-free and gluten-free.
Your body needs things like healthy fats, quality proteins, vitamins and minerals, and these muffins deliver like no traditional muffin will ever do. Not to mention that these keto muffins are pretty easy and fun to make, and don’t cost much either.
I remember my first time discovering that I can actually bake muffins without using traditional flours, sugar, or refined seed oils. I was simply blown away by this idea so I had to try it. The same night I was baking my first batch of keto muffins, and let me tell you that my wife simply loved them. I instantly knew that these muffins are a winner and, with time, we’ve made them a regular dessert for us (sometimes even a meal).
Let’s make delicious keto muffins!
It’s a simple batter, mixed by hand without using any kind of kitchen tools. You simply add all the ingredients one-by-one, as explained in the instructions section, making sure you’re using approximately the same quantities. Once your batter is ready, pour into muffin forms, add toppings, and let the muffins bake in the oven.
What I like most about this muffin recipe is that you can easily make different variations using your favorite toppings. Think fresh or frozen berries, sliced apples, banana slices, dried fruits, cacao nibs, raw cacao powder or dark chocolate, nuts and seeds. The structure will always be the same, but playing with different extras will add a whole new dimension to your keto muffins.
Once the muffins are ready, remove them from the oven and let them cool down for a few minutes before serving. They can be served fresh or you can easily store them in the fridge for a few days.
This recipe is perfect for family cooking, together with your partner or with your kids. Kids will have so much fun mixing the batter and playing with all the toppings, and you’ll be amazed how they’ll pretty much invent 10 different variations right there on the spot.
What do you think? Would you try this muffin recipe? Let me know in the comments below. And if you decide to make this recipe, share it on Instagram and tag it #refreshmyhealth so I can see what you’ve made.
What are your favorite toppings for muffins? Share below!
Pumpkin Seeds and Blueberries Keto Muffins
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’s 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 everything until well combined.
- Add in eggs and mix until the eggs have incorporated into the batter.
- Melt coconut oil in the oven for 10-20 seconds and add it into the batter as well.
- Using a spatula, mix until all the coconut oil has incorporated nicely into the batter.
- Next, add blueberries and mix them in as well. If they’re a bit soft, they’ll change the color of your batter from bright yellow to dark blue. That’s ok, don’t worry about it.
- Also add lime juice at this step. Its purpose is to react with baking soda thus acting like baking powder during baking.
- Continue by adding two-thirds of the pumpkin seeds, mixing them into the batter.
- The batter is now ready!
- Prepare the muffin forms and line them with special paper cups. Using a tbsp, transfer enough batter into each muffin cup but don’t over do it. Keep in mind that the muffins will also expand in the oven while baking.
- Now it’s time to decorate your muffins! Add a few pumpkin seeds on top and when ready transfer muffins in the hot oven.
- Your muffins are ready to be baked!
- 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.
- Remove from the oven when toothpick comes out clean, and set them aside to cool down for 10 minutes.
- That’s it! Enjoy these keto muffins fresh and hot, or keep them in the fridge for a few days.
I like that these muffins are gluten-free and free of refined sugar. They were easy to make but they “vanished” quickly from the fridge :))
Both my son and my husband were delighted and asked for more 🙂
Next time I’m planning to use raspberries instead of blueberries for a more red-ish tint.
Love from Italy!
Love making muffins and I can confirm that eating muffins on the keto diet is a gorgeous and delish treat :~)
These keto muffins are WOW!
These keto muffins turnsd out soft and so perfect that even hubby loved them. Didn’t even told him that I made gluten-free muffins and he didn’t say a word 🙂