Keto Pumpkin Chocolate Chip Blender Muffins


Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Measure out all of the dry ingredients. Place the butter in a sauce pan (or microwave) to melt.

Step 2Add all the wet muffin ingredients to a blender, and then add the dry ingredients. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and process until smooth.

Step 3Line a medium muffin pan with paper muffin cups and brush each one with a small amount of coconut oil or melted ghee. (Or use a silicon muffin pan which doesn't require any lining or greasing.)

Step 4Fill the muffin cups with the batter, leaving a small gap on top. Add chocolate chips (or chopped chocolate) on top of each and use the other side of a teaspoon to stir in. Place in the oven and bake for 20 to 25 minutes, turning the pan half way to ensure even cooking and browning on top.

Step 5The muffins should be lightly browned on top and cooked through (you can use a wooden stick to test for doneness).

Step 6Let them cool down before serving. Store in an airtight container for up to four days or freeze for up to 3 months.