I made these muffins for a brunch I attended recently and they came out so well I figured I’d better share the recipe. The only flour in this recipe is coconut flour, and only 1/2 cup of it. Sound too good to be true? Try it for yourself – you won’t be disappointed!
These are grain free and gluten free – the perfect treat for a low carb diet.
——— RECIPE ———
Preheat oven to 350 degrees F.
1 c sugar (for true paleo dieters, substitute 1/3 – 1/2 c honey or agave)
1 1/2 c pumpkin puree
1 tsp vanilla
1/4 c coconut oil, melted
1/2 c coconut flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tbsp pumpkin pie spice (mix of cinnamon, nutmeg, cloves, allspice, ginger)
1 c raisins (or substitute chocolate chips)
1 c chopped walnuts (optional)
Mix wet ingredients and dry ingredients separately, then combine. Pour in the add-in ingredients and mix.
Pour into muffin tins lined with foil muffin wrappers and bake at 350 degrees F for about 30 minutes. Make sure the middles are cooked through.
Try and stop yourself from eating the entire batch in one day. 😉