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These muffins are tasty, healthy treats to eat anytime you're getting hungry or having a craving. They have a pinch of cayenne for a tiny bit of spiciness. I always keep muffins in the refrigerator so I have a great snack or an easy, take-it-to-go breakfast. These are really low in carbs and sugar. My recent health kick/dieting has involved watching carbs and sugar carefully (following some combination of Paleo/ Low Glycemic diets) so these are great for me!
They have only 180 calories and 8 net grams of carbs*, 5 grams of sugar, 5 grams of fiber, 5 grams of protein and 130% of your vitamin A for the day. Just for comparisons sake, another healthy breakfast food, Fage 0% Yogurt Strawberry has 17 grams of carbohydrates and 16 grams of sugar, or 11 more grams of sugar than each of these muffins. See - a perfect breakfast!
Ingredients:
1. 1 (15 oz) can pumpkin puree
2. 1 cup coconut flour
3. 1/2 cup coconut oil
4. 6 eggs
5. 1 tsp vanilla extract
6. 1 1/2 tsp cinnamon
7. 1 tsp nutmeg
8. 1/4 tsp cayenne
9. 1/4 tsp baking powder
10. 3 tbsp honey
11. 1/2 tsp sea salt
Directions:
Makes 12 muffins.
1. Pre-heat oven to 400 degrees.
2. In a medium bowl, mix together the dry ingredients.
3. In another bowl, mix together the wet ingredients.
4. Add the wet ingredients slowly and mix well. The batter ends up having a fairly thick consistency, much thicker than regular muffin batters.
5. Line the muffin tins with paper liners.
6. Scoop the batter into the liners.
7. Bake for 20 minutes until the tops of the muffins are lightly brown and a fork comes out clean.
8. Let cool and enjoy :)
*Net carbs = Total carbohydrate - fiber content
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