In this episode, I demonstrate how to make these healthy pumpkin muffins with coconut flour. Coconut flour has proven to be very healthy containing more fiber and proteins than regular all-purpose flour. As an added bonus, it also is safe for people with Ciliacs Disease to use, if they are not alergic to coconut. THis recipe is from the blog Empowered Sustenance You can find over 105 coconut flour recipes there. Here is the recipe for these muffins. If you try them, please leave a comment below or e-mail me.
Coconut Flour Pumpkin Muffins
Servings : 6 to 10
1 cup pumpkin puree
¼ cup or 57 gr. softened butter
½ cup or 56 gr. coconut flour
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
¼ cup or 85 gr. honey
Preheat oven to 400 degrees F or 200 C. Put all ingredients in medium sized bowl Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all. Put into greased muffin tins or an 8×8 baking dish (a regular loaf pan doesn’t work well)- For muffins, I use a ¼ cup measure to make pretty even sized. Batter will be somewhat thick. Bake for 13-18 minutes (muffins) or 20-25 minutes (bread) until lightly browned and set in middle. Optional topping: finely grind almonds or pecans and mix with butter or coconut oil to make a crumble topping.
This episode is also available in Spanish.