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Lower Histamine Pumpkin Muffins

Betsy Leighton | My Inert Life | www.myinertlife.space
3 net carbs per serving
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • ½ cup Butter or coconut oil
  • 4 eggs
  • ¾ cup Pumpkin Puree, if tolerated Or butternut squash puree
  • 1 tsp Vanilla extract
  • 1½ cups Beyond the Equator Pumpkin Seed Flour
  • ½ cup Coconut flour
  • ¼ tsp Cinnamon if tolerated
  • ½ tsp Ginger, ground
  • ¼ tsp Nutmeg, ground
  • ½ tsp sea salt
  • ¼ cup ChocZero Chocolate Chips Dark Chocolate
  • 2 tbsp ChocZero Sugar-Free Maple Syrup

Instructions
 

  • Preheat the oven to 350 °F. Line a muffin pan with 12 liners.
  • Cream together softened butter, sweetener, and the flours. Add remaining ingredients, stirring to combine.
  • Divide batter evenly among 12 muffin cups. Bake for 25 minutes.
  • Freeze individually wrapped, or serve immediately.