Tiger Nut Pumpkin Muffins (Sugar-Free!)

It’s impossible to deny that muffins are good, but rarely are they good for you. Even something as seemingly harmless as a bran muffin can host a laundry list of terrible ingredients and have more calories than a Big Mac with fries. Calorie-packed, sugar-filled, and nutritionally-void—muffins unfortunately wear the mask of health. Cute and innocent they are not!

Let’s strip this mask off and make a muffin that tastes amazing and is actually healthy for you!

And what better way to make a healthy muffin than with pumpkins?!

You can’t imagine October without pumpkins. Pumpkin serves much more purpose than dressing up your doorstep. Pumpkin is a great ingredient to work with because 1. It tastes amazing baked on its own 2. It adds velvety moisture and bulk to baked recipes and 3. It’s super good for you!

Pumpkins are low calorie and fiber rich. They provide Vitamin A and Beta Carotene, as well as many other vitamins and minerals. Fresh pumpkin is always best, but canned is easier to work with and still contains many healthy benefits. Take your pick!

These muffins are free of gluten and added sugars, low in carbs, high in protein, packed with fiber—the list goes on. We’ve used our favorite new ingredient, tiger nut flour, from our friends at Organic Gemini and…basically we think this is our new favorite food!

We will be making (and eating!) these little guys all winter long!

tigernut Muffins

| Ingredients |

  • 2 cups of pumpkin puree (fresh or canned)
  • 5 eggs or 5 flax eggs ( 1 tablespoon ground flax + 3 tablespoons water, mixed well)
  • 1/2 cup coconut oil
  • 1/2 cup tiger nut flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly grated ginger (optional)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3-4 droppers full of Omica Organic Liquid Stevia (or to taste)
  • Generous pinch of sea salt
  • 1/2 cup golden raisins, chopped
  • 1/2 cup walnuts, chopped

| Assembly |

  1. Preheat oven to 400 degrees.
  2. Whisk together all ingredients except raisins until well combined.
  3. Garnish with chopped walnuts.
  4. Bake in lined muffin tin for 15-20 minutes, until golden brown and fluffy.

Makes 1 dozen full-sized muffins

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Comments

2 responses to Tiger Nut Pumpkin Muffins (Sugar-Free!)

Is the egg substitute (1 T. flaxmeal and 3 T. water) substituted for each egg or is that the total amount
for the whole recipe……..thanks.

Hi Kim!
Thanks for the question! The egg substitute (1 T. flaxmeal + 3 T. Water) is for each egg!
Let us know how the recipe turns out!
Xo,
P+S

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