Dessert · Eggs · recipes · Uncategorized

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

INGREDIENTS:

10 eggs

1 can pumpkin purée (398ml)

1 cup coconut flour, sifted

1/2 cup coconut oil (or ghee/butter), melted

1/2 cup honey or maple syrup 

2 tbsp pumpkin pie spice

2 tsp vanilla extract

2 tsp baking powder

1 tsp sea salt

1. Preheat oven to 350.

2. Add all ingredients into a mixing bowl and whisk together thoroughly or use an immersion blender until a thick smooth batter is formed.

3. Fill muffin tin spots 3/4 of the way with batter.

4. Bake for 15-20min.

Advertisements

2 thoughts on “Gluten Free Pumpkin Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s