UPDATE October 2013: I have found that this recipe works better without the coconut oil. (Sometimes mistakingly leaving out an ingredient pays off. :) )
I first made these muffins on Thanksgiving. They were so good and are so easy to make that I have already made them 3 times since then....and Thanksgiving was only 10 days ago. In fact, I have a pumpkin roasting in the oven as I type. I got the original recipe from one of my favorite blogs: Elana's Pantry http://www.elanaspantry.com/pumpkin-spice-muffins/. However, I adjusted the recipe to fit my dietary needs.
1/4 Cup Coconut Flour
1/8 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
3 Large Eggs or 3 Flax Eggs
1/2 Cup Freshly Roasted Pumpkin (do not use canned) (be sure to use the small pie pumpkins they are sweeter and make all the difference!) (I use a half a pumpkin per batch)
1/2 Cup Agave Nectar (I used dark agave, but light will work too. The dark has more of a maple flavor)
1/2 Teaspoon Pure Vanilla Extract
Preheat oven to 350. Stir the coconut flour, sea salt, baking soda, cinnamon and ginger together. Put the mixed dry ingredients in a blender and mix in the eggs, pumpkin, agave,
© Courtney Hillis with THRIVE: Natural Family Living
Find more delicious and healthy recipes below:
Gluten Free, Dairy Free, Vegetable Packed Meatballs
Dairy Free, Low Glycemic Ice Cream
Gluten Free Chicken Nuggets
Homemade, Healthy Cereal
Green Green Juice
Low Glycemic, Dairy Free Smoothie with Greens
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