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Pumpkin Nut Muffins (w/Coconut Flour)

Gregg Carroll - Friday, March 09, 2012

(makes 6 muffins)

¼ cup mashed pumpkin
½ cup Love Raw Foods™ coconut sugar *
2 tablespoons Love Raw Foods™ melted coconut oil (measure 2 tablespoons solid, then melt the oil) *
3 large eggs
½ teaspoon Love Raw Foods™ cinnamon *
½ teaspoon Love Raw Foods™ vanilla extract *
½ teaspoon Love Raw Foods™ Himalayan salt *
¼ Love Raw Foods™ cup coconut flour
¼ teaspoon baking powder
¼ cup chopped Better Than Roasted® nuts ( pecans, walnuts, etc) *

Heat oven to 400°F. Line a muffin tray with cupcake liners, or grease lightly with a paper towel moistened with coconut oil.

In a medium bowl, using a blender combine pumpkin, sugar, oil, eggs, cinnamon, vanilla and salt, blend well. In a separate small bowl, using a fork or a whisk, combine coconut flour and baking powder until lumps are gone. Add flour mixture to wet ingredients. Mix well to combine. Add nuts and stir just to combine. Pour evenly into muffin tray. Place in center rack of oven and bake 14-18 minutes until toothpick inserted in center comes out clean.


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Himalayan Salt

Love Raw Foods™ Vanilla Extract

Better Than Roasted® Nuts


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