
Prep Time | 15 min |
Cook Time | 15-25 min |
Servings |
large muffins
|
- 1 cup coconut flour
- 1/2 cups hazelnut or almond flour
- 1 tsp baking powder
- 4 organic eggs
- 1 tablespoon pumpkin spice use just cinnamon if you don't have pumpkin spice
- 1 can organic pumpkin puree
- 1/2 cup coconut oil
- 1 tablespoon vanilla
- *1/4 cup monkfruit or 10 drops of stevia sugar free alternative
- *1/2 cup maplesyrup or coconut sugar unrefined sugar alternative
- 2 tablespoon chia seeds, hemp seeds optional - adds superfoods benefits
- 1 tsp Himalayan pink salt or sea salt
- 1/2 cup vegan sugar-free chocolate chips optional but is so yummy!!
Ingredients
|
![]() |
- Preheat oven to 375 degrees F.
- Blend eggs, pumpkin, vanilla, coconut oil (make sure coconut oil is melted in liquid form)
- In a separate bowl mix all the dry ingredients and then add to wet ingredients and blend. Use a hand-held mixer or a standing mixer.
- Add mixture to muffin pans. I like to use muffin liners so I don’t deal with it sticking to the surface. If you want in a bread form. Pour into a bread loaf pan.
- Bake at 15-25 minutes it depends on your oven and size of muffin. I like to check it after 15 min to see how it’s.
I make these sugar free and love using Lakanto Monkfruit. Either the liquid dropper or the granulated sugar.