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Chewy Pumpkin + Coconut Muffins

Photo by: Green Kitchen Stories.
  • 15 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
Photo by: Green Kitchen Stories.

Coconut flour in this recipe produces a lovely chewy muffin.  

Servings: 15
Preparation: 10 mins
Cooking: 20 mins

Tags: , , , , , , , , , , , , ,

Ingredients

  • coconut oil, butter or ghee, for greasing.
  • 100 g pumpkin.
  • 1/2 cup coconut flour, sifted.
  • 1/2 cup almond meal or LSA.
  • 2 tablespoons granulated stevia.
  • 1/2 cup basil leaves.
  • 1/2 teaspoon baking powder.
  • pinch vanilla powder.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground nutmeg.
  • 6 eggs.
  • 125 g coconut oil, melted.
  • 3/4 cups walnuts, roughly chopped.
  • splash coconut water, add more if needed.

Directions

Preheat oven to 190ºC / 375°F and lightly grease a muffin tray (or use cupcake papers). Grate the pumpkin (preferably with a food processor). Add the flour, almond meal, stevia, basil, baking powder, vanilla powder and spices to the pumpkin.

Whisk the eggs in a separate bowl, then use a wooden spoon to stir the eggs and coconut oil into the pumpkin mixture until the lumps are gone. Gently stir in the walnuts. Add coconut water, stirring, until the batter is thick. Spoon into the muffin tray and bake for 15-20 minutes. Serve warm or cold.


Coconut flour in this recipe produces a lovely chewy muffin.

Ingredients

  • coconut oil, butter or ghee, for greasing.
  • 100 g pumpkin.
  • 1/2 cup coconut flour, sifted.
  • 1/2 cup almond meal or LSA.
  • 2 tablespoons granulated stevia.
  • 1/2 cup basil leaves.
  • 1/2 teaspoon baking powder.
  • pinch vanilla powder.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground nutmeg.
  • 6 eggs.
  • 125 g coconut oil, melted.
  • 3/4 cups walnuts, roughly chopped.
  • splash coconut water, add more if needed.

Directions

Preheat oven to 190ºC / 375°F and lightly grease a muffin tray (or use cupcake papers). Grate the pumpkin (preferably with a food processor). Add the flour, almond meal, stevia, basil, baking powder, vanilla powder and spices to the pumpkin.

Whisk the eggs in a separate bowl, then use a wooden spoon to stir the eggs and coconut oil into the pumpkin mixture until the lumps are gone. Gently stir in the walnuts. Add coconut water, stirring, until the batter is thick. Spoon into the muffin tray and bake for 15-20 minutes. Serve warm or cold.