Wednesday, February 2, 2011

Pumpkin Muffins

These muffins are full of protein and beta carotene.  It's important to use the Almond flour rather than 'gluten-free flour' that has that sharp/sour gluten-free taste.  The flax seed meal and coconut flakes add a nice texture and overall adds to the moist, bread-like bouncyness of these muffins. 

2 cups Almond Flour
1/2 cup Flaxseed Meal
2 teaspoons pumpkin pie spice mixture
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pureed pumpkin
6 eggs, beaten
4 tablespoons coconut flour, gently melted (or you can use butter but it's not as healthy)
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/3 cup coconut flakes (optional but adds nice texture)
3/4 cup dark chocolate chips (optional, not used in the picture)
Aluminum foil muffin liners

  1. Preaheat oven to 400 degrees F.
  2. Sift flour, flaxseed meal, baking sodia, salt and spices into small bowl. Stir well and set aside.
  3. Place pumpkin puree in mixing bowl.
  4. One by one, crack the eggs into the bowl, mixing well with the pumpkin after each egg added.
  5. Add melted coconut oil, maple syrup and vanilla extract. Mix thoroughly.
  6. Add flour mixture to egg mixture and blend well with whisk until moist and flour lumps are gone.
  7. Gently fold in coconut flakes and dark chocolate chips if using.
  8. Spoon into muffin pan lined with foil muffin liners to 2/3 full.  The muffins won't really rise much.
  9. Bake for 20-25 min until golden brown and toothpick inserted into center of muffin is clean when removed.
  10. Cool on wire rack. Serve warm or room temperature.

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