Keto Breakfast Muffins
These homemade chocolate raspberry breakfast muffins are incredibly moist and fluffy, packed with wholesome ingredients for a satisfying start to your day. They are gluten-free, sugar-free, and low in carbs.
Instructions
- 1
Preheat the oven to 180C/350F. Line a 12-count muffin tin with paper liners and lightly grease.
- 2
In a large bowl, whisk together the almond flour (2 cups), cocoa powder (0.5 cup), baking powder (0.5 tsp), and baking soda (1 tsp). In another bowl, combine the pumpkin puree (1 cup), maple syrup (0.66 cup), egg (2 flax), and vanilla extract (1 tsp). Add the wet ingredients to the dry, stirring until just combined. Fold in the vegan chocolate chips (0.25 cup) and raspberries (0.5 cup), if using.
- 3
Evenly spoon the batter into the 12 muffin pans. Top with extra [raspberries] and [vegan chocolate chips]. Bake for 20-25 minutes, or until a skewer inserted comes out clean.
- 4
Remove from oven and let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Per portion