Muffin Recipe

Here is a flourless, sugarless, totally tasty alternative to traditional muffins. It’s a real winner and it tastes better than the picture. I’ll be the first to admit, the muffins can be kind of unsightly, but they are very very tasty.

Super Pumpkin Blueberry Coconut Muffins

1 1/2 cups almond flour (available at Trader Joe’s or Whole Foods)
3/4 cup pureed pumpkin or squash (canned or frozen works fine) I’ve used both
1 tsp baking powder
1 tsp baking soda
3 large eggs
1/4 cup honey
1 1/2 tsp pumpkin pie spice (if you don’t have this, I sub 1 tsp cinnamon plus enough ground ginger, cloves, and nutmeg to equal 1/2 tsp)
2 tsp vanilla extract
pinch of salt
1/2 cup or 3/4 cup frozen or raw blueberries. I use the organic frozen variety
1/2 cup shredded,unsweetened coconut, plus some extra

Note: If you decide to use frozen squash the batter may turn out slightly runny. Just add some more almond flour if you feel like it needs it.

Mix all the ingredients together in a large bowl. Save the blueberries til the end.
Pour into muffin cups.
Top each muffin with some extra coconut

Bake at 350F for 30-35 min. Simple as that.