coconut flour pumpkin muffins
1/2 cup coconut flour
4 eggs, at room temperature
1/4 cup softened EB butter butter or coconut oil
6 Tbs. canned pumpkin
2 Tbs. raw honey (I used half to cut my sugar, but the flavors better with all)
1 tsp. cinnamon (I use a lot more, I love my recipes super-cinnamony!)
1 tsp. apple cider vinegar
1/4 tsp. baking soda
Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter or oil, then the canned pumpkin and honey. Then mix in the cinnamon, apple cider vinegar and baking soda. Pour into muffin cups. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.
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Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.