This recipe uses wholesome almond flour, walnuts and coconut flakes to help fill you up and keep you satiated until lunch. Incredibly moist, these muffins will easily keep for a week; simply store them in a Ziploc bag. Yields 12 muffins
- 2 eggs
- 1 cup canned pumpkin purée
- 1/3 cup raw honey
- 1/4 cup coconut oil, heated until liquid
- 2 teaspoons vanilla
- 2-1/2 cups almond flour
- 3/4 cup coconut flakes, unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 cup chopped walnuts
- 10 parchment paper muffin wrappers
- Preheat oven to 325 degrees F.
- In a large mixing bowl, combine eggs, pumpkin, honey, coconut oil, and vanilla.
- In a medium mixing bowl, combine coconut flakes, almond flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Add dry ingredients to the wet ingredients, using a spatula to fold together.
- When thoroughly combined, fold in chopped walnuts.
- Line muffin tin with parchment paper wrappers.
- Fill cups 2/3 full with the batter.
- Bake for 25-30 minutes. Muffins will be decadently moist.
I originally wrote this recipe for the Christian Science Monitor. Check it out here!