Ingredients
– 1 cup (240 ml) pumpkin puree
– 1/2 cup (120 ml) honey or maple syrup
– 1/4 cup (60 ml) melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup (120 g) almond flour
– 1/2 cup (60 g) gluten-free flour blend
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
Method
1. Preheat the oven to 180 degrees Celsius. Line a muffin tin with paper liners or grease it.
2. In a large bowl, mix together the pumpkin puree, honey or maple syrup, melted coconut oil, eggs, and vanilla until well combined.
3. In a separate bowl, combine the almond flour, gluten-free flour blend, baking soda, cinnamon, and salt. Stir this dry mixture into the wet ingredients until just blended.
4. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
5. Bake for 18 to 20 minutes or until a toothpick comes out clean from the center of a muffin. Allow to cool before serving.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
freescience.info
recipebix.com
