Gluten-Free Pumpkin Coconut Muffins
Published: 08/05/2009 by Rachel Davies, BS, Nut.
1 cup coconut flour
6 eggs
1 cup Farmer’s Market® canned pumpkin
4 Tbs. Omega Nutrition® virgin coconut oil
2 Tbs. milk (rice, soy, etc.)
3 Tbs. honey
1 tsp. Bob’s Red Mill® aluminum-free baking powder
1/8 tsp. sea salt
1/8 tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
Preheat oven to 350 degrees. In a separate bowl, mix coconut flour and baking powder. In another bowl, beat eggs. Then gradually add the milk, honey, coconut oil, spices and salt. Add coconut flour and baking powder mix, then stir in pumpkin. Stir until mixed through. Grease muffin pan and pour in batter. Bake for 20 minutes.
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