Lower Carb Pumpkin Muffins

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“These little guys aren't typical muffins - they bake up with soft, almost gooey centers and a lightly sweet flavor. The texture comes from a mostly almond flour crumb, and the sweetness is from roasted bananas and a few tablespoons of maple syrup. This is adapted from a "Gourmet" magazine recipe posted on http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/ I've only made these twice, so if anyone else runs into any difficulties, let me know and I'll edit the recipe accordingly. Thanks!”
12 muffins

Ingredients Nutrition


  1. *To roast the banana: put banana, in the skin, on a baking sheet in a 375-400F oven for 10-15 minutes. The skin will turn black and the banana will be soft to the touch. Let cool, then peel and puree the flesh. One banana will yield about 1/4 C of puree. This freezes well if you'd like to do a bunch all at once.
  2. For the muffins: Put oven rack in center slot and preheat oven to 350°F Line a 12-cup muffin pan with paper cups.
  3. In a small bowl, combine cinnamon and sugar. Set aside.
  4. In another bowl, combine the ground flax seeds and water. Set aside for a few minutes and allow to thicken.
  5. In a large bowl, whisk together dry ingredients except for sugar and cinnamon. Set aside.
  6. In another bowl, whisk together all the wet ingredients, including the thickened flax/water mixture. Add this to the large bowl of dry ingredients. Stir until the flours are moistened; the mixture will be thick and gooey, not like most muffin batters you've seen. Just go with it.
  7. Scoop 1/4 C measures of the batter into the lined muffin cups (an ice cream scoop is ideal for this). Sprinkle with the reserved cinnamon sugar mixture. You probably will not use it all.
  8. Place in the preheated oven and bake for about 30 minutes, or until the muffins feel bouncy to the touch and a toothpick comes out mostly clean (centers will remain a little gooey). Let cool in the tins for 5 minutes, then turn out and finish cooling on racks.

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