This week I am attempting organization by baking and cooking lots of things to stick in the freezer for after the baby comes. Last week I made these grain free muffins, which turned out pretty good, but I wanted to tweak the recipe a bit. They are packed with protein and fiber from the coconut flour, eggs, and pumpkin. This recipe will yield 24 muffins – I froze 12 to eat at a later date. If you want the more healthy version omit the glaze…but it sure does taste yummy.Hope you enjoy them!!
- paper cupcake
- olive oil
- non-stick spray
- muffin pan
- 12 eggs
- 1/2 cup of butter
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1 tsp maple flavoring
- 1/4 cup honey
- 1/4 cup raw sugar1 cup pumpkin purée
- 1 cup coconut flour
- 1 tsp baking powder
- 3 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 cup frozen blueberries (coated in flour)
- 2 T. melted butter
- 1/2 lb powdered sugar
- 1/8 c. of milksplash of coffee
- 1 tsp of maple flavoring
Preheat the oven to 400 degrees. Place the liners in the muffin tin and spray them with the non-stick spray. If you don’t do this you will only get about 1/2 a muffin because the other half will be stuck to the paper liner.
Mix the wet ingredients well using a whisk.
Then place all of the dry ingredients in a separate bowl, whisk together, then sift into the wet ingredients. Mix well.
Place frozen blueberries in a Ziploc bag and add 1 T of coconut flour. Close the bag and shake to coat the blueberries in the flour – this keeps them from turning the batter a yucky color and from becoming squishy.
Add the blueberries to the batter and mix very gently. Fill each paper liner to about 1/8″ from the top – they don’t rise very much. Put them in the oven to bake for 15-18 minutes – just until the top feels firm when you touch it.
While they are cooking, make the glaze, and right when you pull them out of the oven pour some glaze onto each muffin. Let them cool for about 3 minutes in the pan – then gently transfer to a cooling rack for about 10 more minutes. Then enjoy!!