Pumpkin Blueberry Muffins

PumpkinBlueberryMuffins

My take on a muffin isn’t quite the refined sugar-bomb that you see in most bakeries. This recipe is a great on-the-go snack that sneaks in some veggies AND protein -but without any sugar, dairy, or gluten to upset your stomach.

Pumpkin Blueberry Muffins
 
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
  • ½ cup pumpkin puree
  • 4 large eggs
  • ¼ cup coconut milk (or coconut cream works too)
  • 1 tsp vanilla extract
  • 2 Tbl coconut oil, melted
  • 1 medium carrot, shredded
  • ¼ cup shredded coconut, unsweetened
  • Heaping ¼ cup coconut flour or sweet potato flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • pinch salt
  • ¼ cup blueberries (you can use any fruit you want, don’t worry I don’t mind!)
Instructions
Preparation:
  1. Preheat oven to 325 degrees
  2. Line a muffin pan with paper liners
  3. Makes 8 muffins (you can double the recipe if you want more)
Steps:
  1. In a small bowl whisk the pumpkin puree with the 4 eggs, then add the coconut milk and vanilla extract and whisk to combine
  2. Slowly add the coconut oil, then the carrot and shredded coconut
  3. In a separate medium bowl, whisk the flour, baking soda, cinnamon and salt together
  4. Slowly pour the egg mixture into the flour mixture,whisking as you pour to avoid clumps
  5. Add fruit and stir just to combine
  6. Pour batter into muffin liners, stopping ¼ inch from top
  7. Bake for approximately 20-30 minutes until a knife inserted in muffins comes out mostly clean (no major smudges)
  8. *Note: everyone’s oven is different, so I suggest after 20 minutes, check the muffins and bake in 5 minute increments until done.
  9. Also, please note, these consist mainly of pumpkin and egg, so they are not like a normal “muffin”, however you can add 1-2 Tbl more of the flour to experiment with a texture you like. I use minimal flour because I prefer to consume as little of ANY type of flour as possible, even when they are grain-free.
  10. I store these in a glass container in the fridge, and reheat them sliced in half in a skillet. Or just throw them in a baggie and take them on the road with you.
Pumpkin Blueberry Muffins was last modified: December 31st, 2015 by grace

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