As we near the end of week two on this wondrous and beneficial challenge, we've learned that a full stomach is a happy stomach. We've also learned that there's a limit to the amount of almonds one can snack on. Enter the paleo pumpkin muffin, our morning saviour and belly-pleaser. This hearty, almond-flour-based muffin is the perfect thing to kick start your day, or tide you over when you hit that 3 o'clock wall.
1/4 cup coconut oil
6 eggs
1 inch ginger root, peeled and grated finely
3 tbsp coconut flour
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla
2 cups almond flour
1-1/2 cups pumpkin puree
1/2 tsp baking soda
1/4 to 1/3 cup honey
Coconut oil for oiling muffin pan
1. Preheat oven to 375 degrees
2. In a food processor or stand mixer, combine coconut oil, eggs, ginger, coconut flour and salt. Blend well, making sure the coconut flour is well mixed in.
3. Add remaining ingredients and mix well.
4. Grease muffin pan with coconut oil. Fill nearly full with batter and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Et voila! Savour all that this delicious, crumbly muffin has to offer with your morning coffee or as an afternoon appeaser. And, if you add a pinch of nutmeg to the mix, and throw a decorative pecan atop the muffin before it goes in the oven, you basically have a handheld Thanksgiving fest. Just the best.
No comments:
Post a Comment