Pumpkin muffins

Ingredients

2 bananas.
400 g pureed pumpkin.
4 eggs.
115 g unsalted almond butter.
55 g butter, melted.
55 g coconut flour.
2 teaspoons cinnamon, ground.
1 teaspoon bicarbonate of soda.
1 teaspoon baking powder.
2 teaspoons vanilla extract.
1 teaspoon sea salt.
1 tablespoon ground chia or ground flax seeds (optional).
85 g dark chocolate chips or chopped nuts (optional).

Directions

1. 1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a muffin tray with paper cupcake liners.

2. 2. Combine the bananas, pureed pumpkin, eggs, almond butter and butter in a blender, food processor or mixing bowl and mix well, mashing the bananas completely.

3. 3. Add in the coconut flour, cinnamon, bicarbonate of soda, baking powder, vanilla, sea salt, ground chia or flax and chocolate chips or nuts, if using. Mix well.

4. 4. Pour the batter evenly among the cupcake liners.

5. 5. Bake for 30-35 minutes, or until the tops are golden brown.

6. 6. Remove from the oven and allow the muffins to cool.

desserts, pumpkin, sugarfree, baby November 09, 2016 11:06

Author https://iquitsugar.com/recipe/pumpkin...