1 1/3 cup pitted dates
2/3 cup melted coconut oil or butter
2 Tbsp ground flax seeds
2 cups mashed pumpkin
4 Tbsp whole yogurt (or orange juice)
4 Tbsp coconut flakes (optional)
1 tsp grated fresh ginger (optional)
2 cups flour (I used 1 cup quinoa and 1 cup coconut flour)
1 tsp cinnamon
½ tsp sea salt
1 tsp baking soda
½ tsp no-aluminum baking powder
Dark chocolate chips
This recipe has no refined sugar, no refined flour, it is gluten-free and good for you! You can cook the pumpkin in advance. Cut it in half, scoop out the seeds, slice it, and then steam it or poach it in a little water for about half-an-hour. When it is cooled down, remove the peel and mash the meat 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 the chocolate chips and pour the mixture in a regular size muffin pan. Makes about 18 gorgeous muffins. Bake at 350 F until an inserted toothpick comes out clean (check after 20 minutes and go from there). Enjoy!