Who knew grain-free, sugar-free could taste so good! This morning as my 10-month-old gobbled down an entire banana mixed with homemade yogurt I got to enjoy this yummy muffin. I slathered it with butter (yes I'm a butter lover), popped in the toaster oven for a minute and enjoyed it along side my mug of green tea. It was a nice start to the day.
These delicious muffins are easy to prepare. You are going to love them!
Grain-Free Pumpkin Muffins
Active Time: 10 minutes
Total Time: 35 minutes
Yield: 12 muffins
6 eggs (preferably from pastured hens)
1 cup pumpkin (I like this canned pumpkin with a BPA free liner)
1/4 cup coconut oil
1/4 cup honey
1/2 cup coconut flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 350 degrees Fahrenheit. In a medium sized bowl whisk 6 eggs. Add pumpkin, coconut oil and honey and combine thoroughly. If coconut oil is solid, heat until liquid before adding. Add coconut flour, pumpkin pie spice, salt and baking soda to wet mixture and whisk until ingredients are thoroughly combined.
Line a muffin tin with 12 parchment paper cups. I like these unbleached baking cups. Fill each cup about 2/3 full. Bake for 25 minutes, until just brown on top. Remove from muffin tin to cool. Store in an airtight container.