Grain Free Pumpkin Blueberry Muffins

Here are some grain free coconut flour pumpkin muffins. These are great for a little portion control. When I make pumpkin bread I tend to cut tons of mini slices till they just equal one big slice and I have suddenly eaten half a loaf of bread. Oops.

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Ingredients:

  • 3-4 farm fresh eggs (depending on the size: I used 3 large eggs)
  • 3/4 cup almond butter (homemade or all natural)
  • 2 small granny smith apples (you will be peeling and pureeing these to make apple sauce)**
  • 1/2 cup pumpkin puree (if using canned make sure nothing is added… DON’T use pumpkin pie filling)
  • 2 TBS lemon juice (juice from 2 lemons)
  • 1 tsp vanilla extract (no corn syrup added)
  • 1/4 cups (sifted) coconut flour
  • 1 1/2 TBS cinnamon
  • 2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 1/2 tsp baking powder (I make my own aluminum free baking powder with 1:2 part baking soda to cream of tartar)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 cups blueberries (or more)
  • 3 TBS coconut oil (melted)(I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand. Tropical Traditions is by far my favorite brand though.
  • Optional: 1/2 cup walnuts for mixing and topping
  • Optional: a few drops of liquid stevia if you want to sweeten it up a bit. However, be careful as too much stevia really makes pumpkin flavored breads taste bitter.

**Note: If you have sweeter taste buds substitute raw honey 1/2 cup raw or dates rather than apples. You could also substitute your favorite apple sauce. I just use granny smith in my recipe because they are lower glycemic.

Directions:

1. Preheat oven to 350 degrees.

2. Sift coconut flour into 1/4 cup. Sifting your coconut flour will ensure that you don’t use too much and that it doesn’t clump. This is a very heavy flour.

3. Put coconut flour, cinnamon, nutmeg, ginger, baking powder, and baking soda in a bowl and whisk till mixed.

4. If using apples, peel 2 small granny smith apples and blend them in a blender with as little bit of filtered water as it takes to get them blended well. If using honey skip this step. If using dates you can take the pits out, blend them in a food processor, then use the processor as your bowl and add all your liquids to the dates.

5. In a separate large bowl beat your eggs. Then add melted coconut oil, lemon juice, almond butter, vanilla extract, pumpkin puree, and apple puree (or raw honey or pureed dates) and mix thoroughly. Never melt coconut oil in he microwave: I just put some in a glass container in a small bowl in the sink and fill the bowl with hot water to let mine melt.

6. Add dry ingredients to bowl of wet ingredients and mix thoroughly.

7. Add your blueberries and mix in. The key is adding lots of blueberries so that the muffins are bursting with blueberry sweetness in every bite. Add walnuts and save some for topping if using.

8. Scoop batter into muffin liners in your muffin pan.

9. Place muffin pans in the oven and cook for about 20 minutes. They are done when a toothpick is inserted into the center and it comes out clean.

10. Enjoy plain, or with a dollop of almond butter or coconut cream concentrate (kinda like butter). yum!

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Here I made some with walnuts and some without:

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Here is the printable recipe!

Grain Free Pumpkin Blueberry Muffins

Ingredients

  • 3-4 farm fresh eggs
  • 3/4 cups almond butter
  • 2 Small granny smith apples
  • 1/2 cup pumpkin puree
  • 3 tablespoons virgin coconut oil
  • 2 tablespoons lemon juice ((juice from about 2 lemons))
  • 1 teaspoon vanilla extract ((no corn syrup added))
  • 1/4 cup coconut flour ((sifted))
  • 1 1/2 tablespoon cinnamon ((sweet cinnamon is best))
  • 2 teaspoons nutmeg
  • 1/2 heaped teaspoon ginger
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 cups blueberries ((can use more if you like))

Optional

  • 1/2 cup walnuts
  • 1-3 drop stevia

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Sift coconut flour into 1/4 cup. Sifting your coconut flour will ensure that you don't use too much and that it doesn't clump. This is a very heavy flour.
Step 3
Put coconut flour, cinnamon, nutmeg, ginger, baking powder, and baking soda in a bowl and whisk till mixed.
Step 4
Peel 2 small granny smith apples and blend them in a blender with as little bit of filtered water as it takes to get them blended well.
Step 5
In a separate large bowl beat your eggs. Then add melted coconut oil, lemon juice, almond butter, vanilla extract, pumpkin puree, and apple puree and mix thoroughly.
Step 6
Add dry ingredients to bowl of wet ingredients and mix thoroughly.
Step 7
Add your blueberries and mix in. The key is adding lots of blueberries so that the muffins are bursting with blueberry sweetness in every bite. If adding walnuts,, do that not an you can save some for topping the muffins.
Step 8
Scoop batter into muffin liners in your muffin pan then add remainder of the walnuts if using.
Step 9
Place muffin pans in the oven and cook for about 20 minutes. They are done when a toothpick is inserted into the center and it comes out clean.

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4 Responses

  1. Jenni says:

    Yum! If you’re using applesauce in a jar, how much do you use? Thanks!

    • Kristine says:

      Good question! I haven’t used jar applesauce. I haven’t tried it. I would guess 1/4-1/2 cup. But I’m truly guessing. I will have to make these again soon and use jar applesauce and let you know.

    • Kristine says:

      I used 1/2 cup of unsweetened applesauce when making them today to experiment. I am thinking they need less (closer to 1/4 cup). My muffins were a bit mushy. More experimenting to come… 🙂

  1. March 8, 2015

    […] 14. Pumpkin muffins (made with coconut flour and almond butter) […]

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