Made With Coconut Flour
1 cup sifted coconut flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon nutmeg
½ teaspoon ground cloves
1½ teaspoons cinnamon
¾ teaspoon ginger
2 teaspoons vanilla
¾ cup coconut milk
10 eggs (organic, free range)
1½ cups cooked Pumpkin (or Red Kiri Squash)
½ cups organic maple syrup
1 cup honey
¼ cup coconut oil
Raisins (about a
Makes 12 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)
Combine all the dry ingredients:
Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon,
ginger, and cloves; set aside. Mix together (in a blender) coconut milk, eggs,
maple syrup, honey, pumpkin (or squash), and melted butter; and fold in the
first dry ingredient mixture. Mix in the raisins.
Note: Finely ground
Celtic Sea Salt can be substituted
for Himalayan Crystal Salt.
Why 10 eggs? Coconut flour has no
gluten. The eggs take the place of gluten, and provide the protein to hold the
muffins together. They also help the muffins rise, and organic eggs from free
range chickens contain natural omega-3 essential fatty acids. Thus one muffin
should contain a healthy, daily amount of omega-3s.
Grease muffin pans with a combination
of lecithin and coconut oil. Nothing sticks to this combination.
Pour into oiled muffin tins, three
quarters of the way to the top.
Bake at 340 degrees until the mixture
begins to rise—about five minutes), then drop the temperature to 325 and bake
for about 15 - 20 minutes more. If you press the tops and they bounce back,
For a tasty and healthy change, try sprinkling
coconut flakes or chia seeds on top of the muffins.