This recipe uses wholesome almond flour, walnuts and coconut flakes to help fill you up and keep you satiated until lunch. Incredibly moist, these muffins will easily keep for a week; simply store them in a Ziploc bag.
Yield – 12 muffins
2 eggs
1 cup canned pumpkin purée
1/3 cup raw honey
1/4 cup coconut oil, heated until liquid
2 teaspoons vanilla
2-1/2 cups almond flour
3/4 cup coconut flakes, unsweetened
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 cup chopped walnuts
10 parchment paper muffin wrappers
Directions
Preheat oven to 325 degrees F.
In a large mixing bowl, combine eggs, pumpkin, honey, coconut oil, and vanilla.
In a medium mixing bowl, combine coconut flakes, almond flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add dry ingredients to the wet ingredients, using a spatula to fold together.
When thoroughly combined, fold in chopped walnuts.
Line muffin tin with parchment paper wrappers.
Fill cups 2/3 full with the batter.
Bake for 25-30 minutes. Muffins will be decadently moist.
