These muffins make for a quick healthy breakfast or snack during the Fall and Winter months.
They contain nutrient-dense egg protein and healthy fats that will help to fuel you right.
I like to make a large batch, freeze them and grab one or two whenever I’m short on time and/or have limited healthy options to feed my hunger.
They thaw out fast at room temperature or you can throw them into the microwave for an even quicker defrost (30 secs or so).
If you are eating this muffin warm, I highly recommend adding some butter/ghee to it. If you are eating it at room temperature or slightly cold, try it with some nut butter.
Gluten Free Pumpkin Muffins
INGREDIENTS (makes 15+ medium sized muffins):
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 15-20 minutes.