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Pumpkin Muffins (Gluten-free)
Ingredients:
Mix 1:
1 1/3 cup pitted dates
2/3 cup melted coconut oil, grass-fed ghee or butter
2 Tbsp ground flax seeds
2 cups mashed pumpkin
1 cup apple sauce or one mashed ripe banana
4 Tbsp whole yogurt (or orange juice)
4 Tbsp coconut flakes (optional)
1 tsp grated fresh ginger
Mix 2:
2 cups almond flour
1 tsp cinnamon
½ tsp sea salt
1 tsp baking soda
½ tsp no-aluminum baking powder
Dark chocolate chips, poppy seeds, dried cranberries, or raisins (optional)
This recipe has no refined sugar, no refined flour, it is gluten-free and good for you! You can bake the pumpkin in advance. Place the whole pumpkin on a cookie sheet and bake in the oven at 350F until it is easily pierced with a fork (about an hour). When it is cooled down, cut it, remove the peel and seeds, and mash the flesh in a food processor. Divide it in portions and refrigerate or freeze them until ready to use.
Put all of the ingredients from Mix 1 in a food processor and mix well. Mix the ingredients in Mix 2 and then add Mix 1 to it. Add more liquid if necessary (such as orange juice or milk) to make the mixture moist enough. At the end fold in chocolate chips or poppy seeds if desired, and pour the mixture in a regular size muffin pan. Bake at 350 F until an inserted toothpick comes out clean (check after 30 minutes and go from there). Makes about 20 gorgeous muffins. Enjoy!