I am always looking for new healthy but yummy breakfast ideas.
I whipped up some of these bad boys this morning and my son said the house smelled like Christmas. And it did!
I adapted this recipe from another which was way too dry and way too bland for our taste.
I used organic canned pumpkin by Farmers Market. Their canned pumpkin comes in a BPA free lined can, which makes me very happy.
These are definitely one of the best tasting coconut flour muffins we’ve eaten. Try them for yourself and tell me what you think.
Do you have a favorite coconut flour muffin recipe you’d like to share? I’d love to hear about it!
GAPS Coconut Flour Pumpkin Pie Muffins
2013-07-19 13:32:39
Yields 12
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Wet Ingredients
- 6 eggs, room temperature
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 1/2 cup mashed pumpkin
Dry Ingredients
- 1/2 cup coconut flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1/2 tsp. baking soda
Instructions
- In a large bowl combine the eggs, coconut oil, honey, and mashed pumpkin. In a small bowl combine the coconut flour, cinnamon, cloves, nutmeg, ginger, salt, and baking soda. Combine the dry ingredients into the wet ingredients and whisk into batter until there are no lumps. Pour the batter into lined or greased muffin tins. Bake at 400 degrees for 20 minutes.
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