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 sugar, or additives of any kind. 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’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.
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 to bake the muffins; actually this is a great chance to see if the muffins will be sweet enough for your taste.
Baking too long will render the muffins a bit dry. Keep in mind that they also “bake” for a few minutes even after they’re out from the oven (until they cool down at room temperature).
I like to pre-soak the pumpkin seeds for a few hours, this way they’ll expand a bit and will become softer and easier to chew.