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Hot Cross Bun Muffins (low carb)

Yields10 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Wet
 160 ml milk of choice
 6 egg whites (or 3 whole eggs)
 200 g steamed pumpkin (can sub banana)
 1 tbsp vanilla extract
 1 tbsp lemon juice
 1 tbsp liquid sweetener (as desired)
Dry
 60 g whey protein powder
 60 g coconut flour
 30 g nut or seed flour of choice (I grind sunflower seeds)
 25 g flaxseed flour
 15 g psyllium husk
 2 g xanthum gum
 ⅓ tsp salt
 1 tsp baking powder
Spices and add ins (optionals, adjust as desired)
 1 tsp cinnamon
 1 tsp mixed spice
 1 tsp lemon zest
 40 g dried berries/currents
 50 g chopped up sugar free chocolate
1

Preheat oven to 175 degrees. Combine wet ingredients in a blender and blend. Alternatively, if you don't have a blender, mash the pumpkin with a fork and beat it all together with a fork.

2

Combine dry ingredients and mix well.

3

Pour wet ingredients into dry and mix.

4

Add in spices and extra bits.

5

Divide into greased muffin tray and bake for 30 minutes (knife should come out clean).

6

If you want to add little crosses, combine some milk, coconut flour and xanthum gum to make a little paste.

Nutrition Facts

Servings 0

Amount Per Serving
% Daily Value *
Total Fat 0g

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