Flaxseed Pumpkin Muffins
Servings: 9 Muffins
A low carb and gluten free breakfast muffin
- 1 Cup Ground Flaxseed
- ½ Cup Pumpkin puree
- ½ Cup Erythritol
- 3 Eggs
- ½ Cup Butter melted
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla essence
- 1 teaspoon Cinnamon
- ½ teaspoon All spice
- 1 teaspoon Ginger ground
- ¼ teaspoon Cloves ground
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 oz Cream cheese softened
- 1 oz Butter softened
- 2 teaspoons Vanilla essence
- 2 tablespoons Erythritol ground
MAKE THE MUFFINS
Preheat the oven to 180C/350F degrees.
Grease a muffin tin (it makes 9 muffins) or use muffin cases.
Place all the dry ingredients in a bowl and mix well.
Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.
Spoon the mixture into the muffin tin.
Bake for 20-30 minutes until the tops are firm.
Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
When the muffins are cool, spread the topping over them.
Eat and enjoy!
Makes 9 muffins
Nutritional info per muffin - 216 calories, 20g Fat, 6g Protein, 7g Carbs, 5g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1Muffin | Calories: 216kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Fiber: 5g