I’ve spent many years baking with wheat, rice, spelt, oat and other grain-based flours, and I can tell you it’s tough to make a baked treat that has the right texture and taste without using them. So, I was particularly excited to adapt a few recipes from Cooking with Coconut Flour to meet our dietary and allergy needs (and to see if they passed the “kid test”).
They did! In fact, these muffins surpassed our expectations greatly, and were fun to make with the help of a four-year old armed with a whisk. These GAPS/SCD-legal, vegetarian, and Paleo-friendly muffins also contain a modicum of nutrition for a treat, owing to the pumpkin and eggs included in them.
Coconut Flour Pumpkin Muffins
- 6 pasture-raised eggs, room temperature
- 4 Tbsp. coconut oil or butter, melted
- 1/2 cup mashed pumpkin or butternut squash
- 1 cup honey, maple syrup, Rapadura sugar OR palm sugar (for a low-sugar version, use 1/2 cup sweetener and 40 drops liquid stevia.) (where to find coconut sugar)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground mace or pumpkin spice
- 1/2 tsp. sea salt
- 1 tsp. gluten-free vanilla (where to find)
- 1/2 cup sifted coconut flour (where to find)
- 1/2 tsp. baking powder*