Easy Keto Muffin Recipes

FLOURLESS DOUBLE CHOCOLATE PUMPKIN BLENDER MUFFINS

FLOURLESS DOUBLE CHOCOLATE PUMPKIN BLENDER MUFFINS

Ingredients

3/4 cup pumpkin pure´e
1/2 cup peanut butter (can sub any nut butter)
1 egg
5 tablespoons cocoa powder
6 tablespoons honey (can sub maple syrup or a liquid monkfruit sweetener for keto)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup chocolate chips + more for tops

Direction

  1. In a blender or food processor, combine all ingredients except chocolate chips. Blend for 30-45 seconds, or until smooth. Fold in chocolate chips.
  2. Pour batter into 9 greased muffin cups. Dot tops with additional chocolate chips (optional) Bake at 375 for 15-18 minutes.

FLOURLESS PUMPKIN CHOCOLATE CHIP MUFFINS

FLOURLESS PUMPKIN CHOCOLATE CHIP MUFFINS

Ingredients

1 cup creamy cashew butter (sunflower seed butter for nut-free)
3/4 cup canned pumpkin (or mashed sweet potato/butternut squash)
2 eggs
1/2 cup coconut sugar (or swerve granular for low sugar/keto)
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup chocolate chips

Direction

  1. Preheat oven to 350 F. Grease a muffin tin with butter or coconut oil; set aside.
  2. Combine wet ingredients (cashew butter through eggs) in a medium-size bowl; add dry ingredients (except chocolate chips) Mix well by hand until well incorporated and food in chocolate chips. Evenly distribute batter into prepared muffin tin and dot tops with extra chips, if desired. Bake for ~20 minutes, or until a toothpick comes out clean.

Low carb Zucchini Muffins Recipe

Low carb Zucchini Muffins Recipe

Ingredients

3/4 cup almond flour
3/4 cup brown rice flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp powder garlic
1/4 tsp powder onion
1/4 tsp black pepper
1 cup mozzarella cheese (or cheddar)
1 cup shredded and squeezed Zucchini (1/2 large or 1 small zucchini)

Directions

Preheat oven 350 degrees
Mix all the ingredients
Spoon the batter into a lined muffin tin about 3/4 full
Bake for 25 min

Lemon Keto Blueberry Muffins

Lemon Keto Blueberry Muffins

Ingredients:

2.5 c. almond flour
1/3 c. keto friendly sugar (such as Swerve)
1 tbsp baking powder
1/2 tsp. kosher salt
1/3 c. melted butter
1/3 c. unsweetened almond milk
3 large eggs
1 tsp. pure vanilla extract
3/4 c. fresh blueberries
1/2 tbsp dehydrated lemon zest

Banana Nut Keto Muffins

Banana Nut Keto Muffins

Ingredients

2 1/2 cups Almond Flour

1/2 cup Swerve Sweetener

2 tsp of Baking Powder

1/4 tsp Sea Salt

1/3 cup of melted Butter

1/3 cup of Unsweetened Almond milk

3 large Eggs

1 tsp Banana Extract

3/4 cup Pecans or Walnuts

CHOCOLATE LAVA MUFFINS

CHOCOLATE LAVA MUFFINS

INGREDIENTS (Serves 8 big muffins depending on the size of your cups)

170 g of chocolate, preferably 90%
90 g butter, soft
4 tbsp Erythritol or any LC sweetener
30g almond meal
pinch (s) of salt
3 eggs
Furthermore:
Butter for the mold
1 ½ tbsp of cocoa powder, unsweetened

INSTRUCTIONS

Melt chocolate and butter over the water bath. In the meantime, mix sweetener, salt, and flour. Stir one egg after the other under the dry ingredients until a smooth dough is formed.
Add the slightly cooled, liquid chocolate, stir in and beat with a stirrer at the highest level for about 4 minutes until thick and creamy.
Grease the wells of a muffin tin well and sprinkle with cocoa powder.
Fill the muffin pan about 2/3 with the dough and bake at 190 ° C top/bottom heat for 10-11 minutes. On the outside, the muffin should be cake-like, but still liquid on the inside, very soft and juicy.
Allow the muffins to cool slightly, then gently loosen. They taste best when they are still warm. They still taste perfect cold, but the inside is not quite as liquid anymore

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Ingredients

•192g fine almond flour
•84g cup ground flax
•50g Dutch cocoa powder
•48g Lakanto gold
•8g instant coffee
•3g baking soda
•3g vanilla salt
•280g ChocZero dark chocolate chips
•60g Avo oil
•3 eggs
•4g vanilla extract
•350g shredded zuchinni

Direction
Preheat oven to 350F. Line your 24 count mini muffin tin.

Add all dry ingredients in 1 bowl and mix thoroughly. I lift to sift my dry ingredients beforehand.

In a separate bowl beat your eggs, vanilla extract and Avo oil. Everything should look homogenous. Add in your shredded zucchini.

Add your wet ingredients to your dry ingredients. Mix until everything is well incorporated.

Scoop 1tbs into each mini muffin tin. Top muffins with your favorite nuts/seeds. Bake for 18-21mins.

Pumpkin Chocolate Chip Blender Muffins

Pumpkin Chocolate Chip Blender Muffins

makes 12 muffins

Ingredients:
1 1/4 cup rolled oats
1/2 cup almond flour
1/4 cup coconut flour
1-1/2 tsps pumpkin spice
1/4 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup pure pumpkin puree
2 large eggs, room temperature
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup plain Greek yogurt
1/4 cup raw honey, or pure maple syrup
2 very ripe medium bananas, sliced
1/2 cup dark chocolate chips

Instructions:

Preheat your oven to 350 degrees f. and line a muffin tray with 12 silicone muffin molds or paper liners.Place the oats, flours, pumpkin spice, salt, baking powder and soda into your blender or food processor.

Pulse until finely ground and well combined.Stop your blender and add in the pumpkin puree, eggs, milk, vanilla, yogurt and honey.

Continue to blend for a few seconds, just until everything starts to combine.While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana.Blend a bit more, just until incorporated and smooth.

Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups.Bake for 22-24 minutes, just until golden brown and a toothpick inserted comes out clean.

Once your muffins are ready, remove from the oven and allow to cool.Store in the refrigerator for up to 5 days.

Pumpkin Spice muffins!

Pumpkin Spice muffins

Ingredients:
1 cup pure pumpkin puree
1/4 cup maple syrup or raw honey
2 large eggs, room temperature
2 tsps vanilla extract
1/3 cup nut butter (almond, cashew, or peanut butter)
1/3 cup unsweetened almond milk, or unsweetened coconut milk
2 ? cup ground oats/oat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp of sea salt
1 Tbsp pumpkin spice seasoning
1/2 cup dark chocolate chips (+ more to sprinkle on top)
coconut cooking oil spray

Instructions:

Preheat your oven to 350 degrees f. In a food processor or blender, add all the wet ingredients: pumpkin puree, maple syrup, eggs, vanilla extract, milk, and almond butter. Blend until smooth.

In a bowl whisk all the dry ingredients: oats, baking powder, baking soda, sea salt and pumpkin spice. Whisk well and carefully add dry ingredients into your processor. Pulse just until incorporated. You might need to stop and scrape the sides of the blender with a spatula, then pulse again.Fold/stir in your chocolate chips.

PB Chocolate Chip Blender Muffins

PB Chocolate Chip Blender Muffins

makes 12 muffins

Ingredients:
1 cup oats
1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1/3 cup peanut butter, all natural
2 large eggs, room temperature
1/3 cup almond milk
1 tsp vanilla extract
1/2 cup plain Greek yogurt
1/4 cup raw honey
2 very ripe bananas, sliced
1/2 cup dark chocolate chips
Peanut Butter Drizzle:
1/4 cup peanut butter
2 Tbsps raw honey
1/3 cup almond milk

Instructions:

Preheat your oven to 350 degrees f. and line a muffin tray with silicone muffin molds or paper liners.Place the oats and flours into your blender or food processor, and pulse until ground and combined.

While the blender is running, add in baking powder, baking soda, cinnamon and salt.Stop your blender and add in the peanut butter, eggs, milk, vanilla, yogurt and honey. Continue to blend for a few seconds, just until everything starts to combine.
While blender is paused, scrape down the blender sides with a spatula, then add in the sliced banana. Blend until incorporated and smooth.

Fold in your chocolate chips, then divide the batter evenly into your prepared muffin cups.Bake for 18-20 minutes, just until golden brown and a toothpick inserted comes out clean.

Meanwhile, in a small bowl add all the ingredients for your peanut butter drizzle. Stir until well combined.Once the muffins are ready, remove from the oven and allow to cool for a bit.

Spread the peanut butter drizzle over the muffins and serve.

Blender Banana Oatmeal Muffins

Blender Banana Oatmeal Muffins

Ingredients:
2 cups dry old fashioned oats (NOT steel cut)
2 large ripe bananas
2 large whole eggs
1 cup plain unsweetened Greek yogurt
2 Tbps raw honey
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
1/8 tsp sea salt

Up to 1/2 cup combines mix-ins of choice:
dark chocolate chips, chopped walnuts, chopped pecans, raspberries, or blueberries (fresh or frozen)

Instructions:

Preheat your oven to 400 degrees f.

Lightly grease a 12-cup standard muffin tin with coconut oil or line with liners. If using liners, lightly spray them.Place all of your ingredients EXCEPT for the mix-ins in a blender.

Blend on high, stopping to scrape down and stir the ingredients, until the batter is smooth, about 2-3 minutes.Then, stir in the mix-ins.

Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top.Bake in your preheated oven for 13-15 minutes, just until the tops of the muffins set and a toothpick inserted in the center comes out clean.Cool in the pan for 10 minutes.
Serve immediately, or store in a sealed container refrigerated.

Source: .instagram.com/cleanfoodcrush/

Turkey + Veggie Basil Egg Breakfast Muffins

Turkey + veggie basil egg breakfast muffins

Ingredients: makes 12 muffins
1 lb ground turkey
2 tsp olive oil
4 garlic cloves, minced
2 cups diced veggies (i used bell peppers, onions, mushrooms, spinach)
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp sea salt
1/2 cup fresh basil, chopped
8 large eggs
1/2 cup vegan shredded cheese

Directions:

  1. preheat oven to 350F. prepare a muffin tray with oil spray.
  2. heat up a large skillet with olive oil and garlic until fragrant. add in ground turkey until cooked. add in bell peppers and onions and spices to cook for another 2-3 minutes. transfer evenly into muffin tins, about 3/4 full.
  3. in a large mixing bowl, whisk together eggs and cheese, pour into each muffin tin until full, using a fork to mix everything in as needed. sprinkle some cheese on top if desired.
  4. bake for 25 minutes or until the tops start lightly browning!