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Pumpkin Muffins--gluten and dairy free!

7/17/2015

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Picture
Prep time: 
10 minutes

Prep notes: 
Preheat oven to 375 degrees

Cooking time: 
25 minutes

Yields: 
12 people

Ingredients: 
 
•          1 ­1/2 cups almond flour
•          ¾ cup canned pure pumpkin
•          3 large eggs
•          1 tsp. baking powder (gluten free)
•          1 tsp. baking soda (gluten free)
•          ½ tsp. ground cinnamon
•          1 ­1/2 tsp. pumpkin pie spice* (see below)
•          1/8 tsp. sea salt
•          ¼ cup raw honey
•          2 tsp. almond butter
•          1 tbsp. sliced almonds
•          ½ tsp. melted coconut oil



Directions: 
Line muffin tin and pour batter into 12 muffin cups.
Mix all ingredients and pour evenly into muffin pan.
Bake for 25 minutes on the middle rack.
Sprinkle sliced almonds on top immediately after taking them out of oven.

Makes 12 muffins



Notes: 
*To make your own pumpkin spice: (makes 1 teaspoon)
 
1.  Measure­ 1/2 teaspoon of cinnamon into a small bowl or cup.
2.  Add 1/4 teaspoon of ground ginger.
3.  Add 1/8 teaspoon of ground allspice or ground cloves.
4.  Add 1/8 teaspoon of ground nutmeg.
5.  Stir to blend.


- See more at: http://www.theliveandbewellcoach.com/pumpkin-muffins-gluten-and-dairy-free#sthash.fb3x9APr.dpuf
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Leave a Reply.

    As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
    Warmly,
    jani

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