carrot tops are green
a holistic nutritionist's journey of wellness
Tuesday, October 8, 2013
pumpkin chai spice muffins (gluten free)
wipe the drool off your face, read this recipe, and make these lickety split! You will need:
1/2 cup organic coconut flour (no, this isn't a typo, trust me on this one, I've done the leg work!)
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cardamom
4 large eggs
1/3 cup plain organic kefir (or yogurt)
1/3 cup pure maple syrup
2 tbsp unsalted butter, melted
1 1/2 tsp pure vanilla extract
1/3 cup pumpkin puree
1/3 cup chopped pecans
Preheat oven to 350 degrees, line or grease your muffin tins
In a small bowl, mix together the coconut flour, baking soda, salt, cinnamon, nutmeg and cardamom.
In a large bowl, whisk together the eggs, kefir, maple syrup, butter, vanilla extract, and pumpkin.
Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
Divide the batter between the muffin cups, and sprinkle a few crushed pecans on top of each muffin.
Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown.
Place on a cooling rack and please, try to
yourself for 5 minutes before devouring (again, trust me, I did the leg work)
go ahead. treat yourself.
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