These muffins make a great breakfast, snack or a dessert treat for those who cannot eat grains, but are looking for a healthy treat.  Enjoy!

Makes about 12 servings.


1/2 cup coconut oil, melted 
6 eggs, beaten 
1 teaspoon vanilla 
1/2 cup fresh or canned organic pumpkin puree 
1/4 cup honey 
1/2 cup coconut flour 
1/2 teaspoon baking powder 
1 & 1/2 teaspoon cinnamon 
1/4 teaspoon cloves 
1/4 teaspoon nutmeg 
pinch sea salt 


Preheat your oven to 400 F. 
Grease a standard muffin tray or line with muffin cups
Combine wet ingredients in a large mixing bowl together until well beaten: oil, eggs, vanilla, pumpkin and honey.

Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter. 
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.

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