Eating Bird Food · by Brittany Mullins★ 4.2 (223)
Flourless Pumpkin Muffins
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 17%
CARBS 19G30% OF CAL
5G FIBER11G SUGAR4G OTHER
FAT 18G64% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Healthy pumpkin muffins made with almond butter and eggs, free from flour, oil, and dairy. High in protein and naturally sweetened, they're nutritious enough for breakfast.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ⅓ cups almond butter
- ⅔ cup canned pumpkin or homemade pumpkin puree
- 4 eggs
- 6 Tablespoons honey
- 2 Tablespoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- pinch of sea salt
- ⅔ cup chocolate chips (I used Lily's chocolate chips)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 17%
CARBS 19G30% OF CAL
5G FIBER11G SUGAR4G OTHER
FAT 18G64% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 131mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 305mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.