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Warm Pumpkin Muffins

Zhenya
Healthy breakfast muffins
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Servings 16

Ingredients
  

  • Dry ingredients
  • 1/2 cup 1 cup = 250ml almond flour
  • 1/2 cup fine coconut flour
  • 1/2 cup millet flour amanath
  • 1 tbsp starch
  • ½ cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • ***
  • Wet ingredients
  • 1/2 cup pumpkin puree
  • 2 organic eggs
  • 1/3 cup extra virgin olive oil
  • 1 cup coconut milk
  • 2 tbsp. lemon juice
  • Handful of walnuts coarsely chopped
  • Handful of raisins

Instructions
 

  • Preheat the oven to 350°F / 180°C.
  • Stir together all dry ingredients in a mixing bowl.
  • Beat the eggs in another mixing bowl for about a minute.
  • Then add the rest of the wet ingredients while constantly stirring.
  • Add the dry mixture to the wet mixture, using a spatula.
  • Add walnuts and raisins and gently fold until well combined.
  • Line a muffin pan with paper liners. Divide the batter into them, it should be about 1-1.5 large spoonfuls in each.
  • Smooth out the batter with a spoon.
  • Bake for about 25 minutes, or until baked through.