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Coconut Almond Butter Fat Bomb Muffin

Paleo, Keto, Grain-free, Gluten-free, Sugar-free
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup pumpkin
  • 1/4 cup ghee (melted) (or butter, melted)
  • 4 eggs
  • 1/4 cup almond butter
  • 1/4 cup coconut oil (liquid) (or additional melted ghee)
  • 1/2 cup almond flour
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp rice protein (optional)

Method
 

  1. Preheat oven to 350F and add muffin liners or grease your muffin tin with coconut oil.
  2. Combine all dry ingredients in a large bowl.
  3. Separate the egg whites and the egg yokes. Whip the egg whites until they form a firm peak. 
  4. Combine the egg yokes and the remainder of the wet ingredients in small bowl. Add wet ingredients to the dry ingredients and mix well. 
  5. Fold egg whites into your mixture and spoon muffin batter into your tin, until the cups are approx 3/4 full.
  6. Bake for about 14 minutes or until an inserted toothpick comes out clean :)

Notes

Full disclaimer, I live in a shit apartment with a shit oven. When I preheat my oven to 350F, I preheat my kitchen to 350F. Take all my baking times with a grain of salt!