Grain-Free Pumpkin Spice Muffins
Try this Grain-Free Pumpkin Spice Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1/4 cup melted coconut oil
- 1/2 cup coconut flour
- 1/4 cup ripe banana
- 5 organic, free-range eggs
- 1 tablespoon of pumpkin pie spice
- 1/4 cup pecans chopped (optional)
- Carbohydrate 11.8803706131836 g
- Cholesterol 40.6708333333333 mg
- Fat 29.2191850566952 g
- Fiber 5.29169294761003 g
- Protein 1.96741762905828 g
- Saturated Fat 20.6917186966018 g
- Serving Size 1 1 Serving (68g)
- Sodium 162.832766560614 mg
- Sugar 6.58867766557355 g
- Trans Fat 1.89548807963159 g
- Calories 305 calories
Preheat oven to 400 degrees.Add pumpkin puree, coconut oil, and ripe banana to a food processor and process until smooth.Add the eggs to a large bowl and whisk until frothy.Add the pumpkin and banana puree mixture to the bowl with the eggs and whisk until smooth.Add the baking soda, vanilla, pumpkin pie spice, and coconut flour and whisk until smooth.Grease a muffin tin with a dab of coconut oil and fill each tin with the muffin mixture.Sprinkle pecans (if using) over the top.Bake for 13 -15 minutes, or until lightly browned and set in the middle.
