Monday, January 11, 2010

Plentus's Pumpkin Muffins (made with coconut flour)

These turned out very small, about 1.5 inches thick, kind of flat, but moist. Be sure to refrigerate ones you don't eat right away.


Six eggs
1/2 cup pumpkin
1/2 cup coconut flour
4 Tablespoon coconut oil, melted (or butter)
3 Tablespoon honey (I used a dark, multi-floral one)
3 Tablespoon agave nectar (could double either honey or agave if you don't have this)
1/2 teaspoon baking powder
1 teaspoon vanilla
Spices (we usually use some nutmeg and cinnamon, but if we had cloves and ginger we'd use the same amounts as for a recipe for pumpkin pie)
Non-stick spray


Mix together eggs, pumpkin, oil, honey, agave, vanilla, and spices. Mix baking powder with flour, and add slowly to the egg mixture, mixing until lumps are gone. Spray muffin pans with non-stick stuff. Divide between 12 muffins, about 2Tbs. of batter in each one. Cook at 400F (205C) for 15 - 20 minutes.

(Use 4Tbs. batter for a normal sized muffin, and double the info below.)

Nutritional Information:

Calories: 146
Protein: 5g
Carbs: 9g - 4g fiber = 5g usable carbs
Fat: 9g

1 comment:

  1. We also add walnuts to the top before we cook them for extra texture and flavor.