I love the combo of an oversized muffin and iced coffee in the morning just as much as the next girl, but I can’t help but feel guilty about the vast amount of sugar and carbs consumed in this single sitting. It’s only breakfast, and my daily intake is already off the charts!
Most mornings, I have some combination of eggs, but on the weekend, I want something a little sweet. My husband and I often pick up coffee at our local Farmer’s Market, and I resist the urge to add a pump of syrup flavoring to mine. I do, however, have to have a splash of sweet cream in my iced coffee; otherwise, I literally can’t drink it. I only drink coffee occasionally, so I haven’t grown accustomed to handling the strong flavor just yet. ?
Low-carb, low-sugar pastries aren’t exactly easy to find, but I love baking and don’t mind whipping up a batch of my own. I came across this recipe on Pinterest, and I am hooked. It can be hard to find a keto-friendly (low-carb & low-sugar diet I’ve been following) recipe that isn’t either too dry or too eggy. The texture and flavor of these muffins are just like “normal” muffins. I promise, you can’t tell the difference, and you will feel a lot better about having something sweet for breakfast!
Healthy Chocolate Pumpkin Muffins
Yield: 8 muffins
¾ cup canned pumpkin
*½ cup almond or peanut butter
¼ cup unsweetened cocoa powder
*6 tbsp honey
2 tbsp ground/milled flaxseed
1 tsp vanilla
½ tsp baking soda
½ tsp cinnamon
*½ cup chocolate chips
*Natural is best. Try to find one with no added sugar.
Preheat oven to 375 degrees.
Whisk together the pumpkin, nut butter, honey, egg, and vanilla in a bowl. Add in the cocoa powder, flaxseed, baking soda, and cinnamon, and mix just until combined. Last, stir in the chocolate chips, saving a few to top the muffins off.
Use an ice cream scoop to add the batter a muffin tin sprayed with nonstick spray (8 regular-size muffins, or 12 smaller muffins). Top with remaining chocolate chips.