Been a while!
I’ve haven’t been into blogging lately. Still loving creating recipes, cooking, EATING, but going through the motions to blog hasn’t been something I’ve wanted to do.
BUT – this recipe is special. SO good. And easy to photograph.
Since changing my diet, I’ve mostly missed baked good for breakfast. Muffins, breakfast cookies, and the like.
The base of these muffins is eggs and coconut flour. Full of protein! And no added sugar. And when I say added sugar, I mean really no sugar. If you wanted to add some honey or maple syrup to sweeten it up, you definitely could, but the apple and pumpkin are sweet enough for me.
- 5 eggs
- 1 15 oz. can pumpkin puree
- 1/2 cup + 2 tbs coconut flour
- 2 tbs cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 cup coconut oil + 1 tbs
- 1 apple, diced finely
- Preheat the oven to 400 degrees and grease a large muffin tin (I like to use coconut oil spray). Whisk all the ingredients together in a large bowl. Meanwhile, chop the apple finely. I've tried sauteeing the apple and adding raw and it doesn't make much of a different. Fold in apple. Place about 1/3 cup of batter in each muffin tin.
- Bake until they begin to brown, about 20-25 minutes. They should not be very soft to the touch. Let them cool slightly.