Prep time: 20 minutes Cooking time: 30 minutes Yield: 8 to 12 muffins (2 per serving for breakfast or 1 as a snack) Ingredients:
1 cup shredded unsweetened organic coconut 1/3 cup almond flour 3 large organic eggs
½ cup unsweetened canned pumpkin or apple sauce 1 teaspoon baking powder 1 teaspoon baking soda
1 squeeze lemon 1 teaspoon ground cinnamon 1½ teaspoons pumpkin pie spice 1/8 teaspoon sea salt 1/3 to ½ cup coconut sugar or 1 to 2 teaspoons stevia 2 tablespoons almond butter 1 cup organic blueberries, frozen
½ cup organic walnut pieces Directions: Preheat the oven to 375℉. Line the cups of a muffin pan with paper liners. Put all the ingredients in the bowl of a stand mixer or in a mixing bowl. Mix at medium speed or by until well combined. Using an ice cream scoop, evenly distribute the batter among the cups in the prepared muffin pan.
Bake until the muffins are nicely risen, well browned, and a wooden toothpick inserted into the center of one comes out clean, about 30 minutes.
Download the printable PDF here.
