Mix all the ingredients together in a large bowl. Save the blueberries until the end.

Pour into muffin cups. Top each muffin with some extra coconut.

Bake at 350ºF for 30-35 min.

Sweetener Notes: This recipe recommends a variety of Steviva sweetener options. For a no-calorie sweetener, try Steviva Blend, MonkSweet+, or a dash of SteviaSweet. For a reduced-sugar option, try either one of our delicious Nectevia flavors, CocoSweet+, or Fructevia!

Low Glycemic No Added Sugar Pumpkin Blueberry Coconut Muffins


October 13, 2016

Pumpkin is actually very good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. Half a cup of pumpkin has 6.5 grams of effective carbohydrate and 3.5 grams of fiber making it very low on the glycemic index. This recipe uses pumpkin and blueberries which are also very high in anti-oxidants. Eat well... Live well. Note: If you decide to use frozen squash the batter may turn out slightly runny. Just add some more almond flour if you feel like it needs it.

  • Prep: 45 mins
  • Cook: 30 mins
  • Yields: 12 servings


1 1/2 cup almond flour

3 cup pureed pumpkin or squash (canned or frozen works fine) I've used both

1 tsp baking powder

1 tsp baking soda

3 large eggs

1/4 cup Fructevia

1 1/2 tsp pumpkin pie spice (if you don't have this, I sub 1 tsp cinnamon plus enough ground ginger, cloves, and nutmeg to equal 1/2 tsp)

2 tsp vanilla extract

1 pinch salt

1 cup frozen or fresh blueberries

1/2 cup shredded,unsweetened coconut, plus some extra


Nutrition Facts

Serving Size1 muffin
Sodium190 mg
Protein8.8 g
Cholesterol46.25 mg
Sugar6.6 g
Total Fat23 g
Saturated Fat7 g
Trans Fat0 g
Total Carbohydrates16.8 g
Dietary Fiber7.16 g

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