Often grain free baking ends up dense and rock hard, but these muffins are the fluffiest grain free muffins you'll every taste!
They're really versatile and can be topped with any kind of nut (I used walnuts), and other fun additions might be a dollop of cream cheese or a handful of chocolate chips to the batter. Delicious fresh out the oven for breakfast, they also hold together well for storing in lunch boxes (perfect for nut free schools). They're awesome reheated and store well frozen too.
Prep time: 5 mins Bake time: 35-40 minutes Makes: 8 large muffins
Grain free, dairy free, nut free
5 large eggs
1 cup of pumpkin puree (I used leftover roast pumpkin, but you can simply boil or roast 1/4 whole pumpkin and then puree)
1/4 cup coconut oil or olive oil
2/3 cup coconut flour
1 tsp baking soda
1 tsp vanilla powder (or essence)
1/2 tsp each of: cinnamon, nutmeg, allspice and cloves
1/4 cup rice malt syrup
1 Tab Stevia (optional)
3 Tabs finely chopped walnuts
1 Tab melted butter or coconut oil
1 tsp rice malt syrup
Preheat oven to 180 degrees and grease a muffin tray or place cupcake liners in tray.
Beat eggs and add pumpkin puree, oil and sweetener of choice.
Add the coconut flour, baking soda and spices, (careful not to get coconut flour lumps!) and mix until smooth.
Place 1/2 cup portions into the muffin cases.
Sprinkle optional toppings if desired (see below)
Bake for 35-40 minutes until golden and set in middle.
For the crumble: melt butter in microwave, add rice malt syrup and chopped nuts then place 1 tsp of glazed nuts on top of muffins.
Enjoy fresh out of the oven with lashings of butter, cream cheese or coconut yoghurt. Store in the fridge once cooled. Can be kept in the freezer for 3 months.