| Prep Time | 10 Mins |
| Cook Time | 15 Mins |
| Servings |
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Ingredients
- 1 Cup Pumpkin or butternut squash
- cooking oil spray
- 3 tsp cinnamon
- 2 free-range eggs
- 3 tbs reduced-fat Greek yogurt
- 3 tbs coconut oil
- 1 tsp ground nutmeg
- 3/4 cup reduced-fat milk of choice
- 1 tsp vanilla extract
- 3 tbs honey
- 4 tsp stevia
- 1 & 1/4 cups self raising flour
- 2 tsp coconut sugar
Ingredients
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Instructions
- Preheat oven to 350F. Lightly spray a 12 hole muffin tray. Steam pumpkin or squash until tender.
- Place 1 tsp of cinnamon, eggs, yogurt, coconut oil, nutmeg, milk, vanilla extract, half of the honey, steamed pumpkin, and stevia into a blender or food processor. Blend until well combined.
- Pour batter into a bowl and slowly fold in self raising flour.
- Divide batter evenly into prepared muffin tray and bake for 15 mins or until slightly browned.
- Warm remaining honey. Turn muffins onto a cooling rack and drizzle with warmed honey and then sprinkle with coconut sugar and remaining cinnamon.
- You can reheat muffins in the microwave and drizzle toppings when ready to serve.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Recipe Notes
1 muffin is 1 serving. 115 Calories per serve.