In a previous article I wrote about saving your carbs for those holiday parties. This paleo recipe could help you stay full while you lock down those carbs and stay lean. It’s easy, low carb, and gluten free!
Paleo Recipe – Pumpkin Muffins
1 1/2 c almond meal or flour
3/4 c canned organic pumpkin
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin spice
1 tsp vanilla extract
3 eggs
1/4 c organic maple syrup
1/2 c dried cranberries (you could also use regular or white raisins)
1/2 c chopped pecans – (I prefer chopped almonds)
Servings: 10
Calories: 148
Fat: 10g
Carbs: 9g
Fiber: 2g
Protein: 6g
*Note: These nutritional fact are without the added optional
1/2 c dried cranberries
1/2 c chopped pecans – (I prefer chopped almonds)
Instructions
Preheat the oven to 350 degrees. Grease muffin pan OR use muffin cups.
Mix all the ingredients together except for the optional cranberries and nuts. Once all the ingredients are well combined, fold in the nuts and fruit. Spoon into muffin tin. Allow to cook for 25 – 30 minutes or until a toothpick or fork comes out clean. If you are making mini muffins they usually only take 15 minutes with this paleo recipe.
This is a great treat if you feel like you need more starches in your life but you don’t want the added carbs in your diet! Not only is this paleo recipe easy, it’s also relatively quick and cheap. Anything pumpkin is a great way to celebrate the season so share this with your friends and family and keep the fat away all year long!
Keepin it Lean,
Adria
CES, PES, CPT, BS
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