PUMPKIN MUFFINS
If you would like to make some pumpkin desserts in October catch this recipe. Lightly sweet with healthy ingredients, this muffins are perfect for breakfast or a snack.
Ingredients:
- 2 tablespoons of melted coconut oil
- 3 tablespoons of honey
- 2 free ranch eggs
- 1 cup of pumpkin pure
- 1 teaspoon of cinnamon
- 1 1/2 whole wheat flour
- 1 teaspoon of baking soda
Topping:
- sliced almonds, any other nuts or oats
Directions:
- Preheat the oven to 350 F. Grease the muffin pan with coconut oil. There should be 9 muffins filled with this amount of dough.
- In the bowl, whisk eggs, honey, coconut oil. Add pumpkin puree, cinnamon, flour, baking soda. Mix it well together by spoon until the mixture will be well combined.
- Fill the muffins cups with the batter and sprinkle some sliced almonds or any other nuts, if you like.
- Bake muffins for 25 minutes.
Servings: 9 muffins
Serving size: 1 muffin – 156 calories
The muffins are still good for a few days . You can also place them in the freezer for up to 3 months.