Almond Pumpkin Muffins
Submitted by David Weaver on Mon, 11/16/2009 - 7:59am
Don't be afraid to experiment and try new recipes. One of our favorite things to do is to make baked goods that are fully Paleo. Often times they come out BETTER than to super-sugar-saturated traditional baked good. We have Kalle to thank for this new variation of pumpkin muffins!1 cup almond meal
1 tsp baking powder
1 tsp baking soda
1 cup canned pumpkin
2 eggs
1/4 cup unsweetened applesauce
2 tbsp honey
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
2 tbsp almond butter
1 cup chopped raisins or other dried fruit
1/4 cup chopped dates
1/2 cup chopped walnuts
4 tbsp shredded coconut
Heat oven to 375 degrees
Beat eggs. Add the eggs to all other wet ingredients. In a seperate bowl mix together the dry ingredients. Add wet and dry together then stir in coconut, walnuts, fruit and dates. Divide into muffin pan. Bake at 375 for 18 minutes! ENJOY:-)
Recipes
Cinnamon Muffins
These are a delicious alternative to cinnamon rolls for a quick addition at breakfast or part of brunch!
Ingredients:
Muffin mix-
2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey
Glaze-
2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.
Bake for 20-25 minutes or until golden brown.
Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.
*Recipe has been modified from original recipe from tropicaltraditions.com
