Pumpkin Brownie Muffins
Pumpkin keeps the crumb moist, while cocoa powder and coconut oil create a rich chocolate flavor. Eggs provide the protein base, and coconut and flaxseed flours add structure and fiber.
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Inventory: Oven
290
Servings: 8 (1 serving ≈ 71 gram)
Digestion time: 3 hour
Complete protein: ✔
Bake the pumpkin (300 g) until tender, then blend it into a puree.
Mix the cocoa powder (30 g), coconut flour (45 g), flaxseed flour (10 g), stevia (to taste), vanilla (to taste), and cinnamon (1.5 g).
In a separate bowl, whisk the eggs (150 g) until fluffy. Add the pumpkin puree and melted coconut oil (30 g), then mix.
Add the dry mixture and mix the batter thoroughly.
Divide the batter between molds and bake the muffins at 180°C for about 40 minutes.
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