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Savoury Pumpkin Seed Butter Muffins

Savoury Grainfree Pumpkin Seed Butter Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread & Baking, Breakfast, Snacks
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian
Servings 12 muffins

Ingredients
  

  • 250 g pumpkin seed butter (1 1/4 cup)
  • 6 eggs
  • 75 g ground almonds (3/4 cup)(almond flour)
  • 100 g pumpkin seeds (1/2 cup)
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper

Instructions
 

  • Preheat the oven to 180C (350F) and line a muffin tin with muffin cases.
  • In a large mixing bowl, mix together the pumpkin seed butter, almond flour, eggs, most of the pumpkin seeds (keeping some back to sprinkle on the top), salt and pepper.
  • Add the bicarbonate of soda and mix well again.
  • Spoon the mixture equally into 12 muffin cases and top with the extra pumpkin seeds.
  • Bake in the oven for 12-15 mins until firm and springy.
  • Serve warm from the oven or allow to cool.