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Low Glycemic No Added Sugar Pumpkin Blueberry Coconut Muffins

Yields12 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

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.

 1.50 cups almond flour
 3 cups pureed pumpkin or squash (canned or frozen works fine) I've used both
 1 tsp baking powder
 1 tsp baking soda
 3 large eggs
 0.25 cup Fructevia
 1.50 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
 0.50 cup shredded,unsweetened coconut, plus some extra
1

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

2

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

3

Bake at 350ºF for 30-35 min.

Nutrition Facts

Serving Size 1 muffin

Servings 0

Amount Per Serving
Calories 290
% Daily Value *
Total Fat 23g36%

Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 4625mg1542%
Sodium 190mg8%
Net Carbohydrate 168g57%

Dietary Fiber 716g2864%
Sugars 66g
Protein 88g176%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.