Fall is here! There is no better way to celebrate the beginning of the season than with these muffins. They have all of the fall flavors, but are grain-free. Enjoy!
Grain Free Pumpkin Cranberry Muffins
3 pasture raised eggs
1/4 cup coconut oil
1 cup pumpkin puree
4 medjool dates, pitted (or 8 small dates)
A piece fresh ginger the size of your thumbnail
3 Tablespoons coconut sugar or 15 drops of stevia
1/3 cup coconut flour
3/4 teaspoon cinnamon
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
3/4 cup fresh or frozen cranberries, chopped
Makes 8 muffins
Place eggs, oil, pumpkin, dates, ginger and desired sweetener in a blender and blend on medium-high until well combined and the dates are broken down.
Add in coconut flour, spices, salt and baking soda and blend gently until smooth. Transfer to a bowl and fold in walnuts and cranberries.
Scoop batter into a lined muffin pan and top with more walnuts if desired. Bake at 350° for 20-22 minutes until the top springs back to the touch. Cool and serve!
Tips & Notes~
Use 1/2 cup dried cranberries or raisins in place of the fresh.
Substitute 2 medium ripe bananas for the pumpkin, you may want to decrease the sugar to 2 tablespoons.