Beat 1 oz roasted kabocha, 1T coconut flour, 1 whole egg, 1T ground flax, 2.5 oz milk of choice (or water), ¼t baking powder, ¼t pumpkin pie spice, and of sweetener of choice (I used 1 packet of Truvia) with a hand mixer. Spray a mug with coconut oil and pour in batter. Microwave for 2 minutes and flip on a plate. I topped mine with 1 oz cottage cheese, cinnamon and some Walden Farms Pancake Syrup. This little muffin is so moist and fluffy! I actually based it off of this Gluten Free Pumpkin Flax Single Serve Muffin. Thanks Sugar-Free Mom!!
Makes: 1 Muffin
Serving Size: 1 Muffin (w/out toppings)