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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 11.7 g
  • Cholesterol: 49.3 mg
  • Sodium: 35.3 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Coconut Pumpkin Muffins calories by ingredient
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Coconut Pumpkin Muffins

Submitted by: ERINSEDOR

Introduction

My husband and I are slowly trying to eliminate white flour and bad fats from our diet, but even my three teens liked the taste of these healthy muffins! My husband and I are slowly trying to eliminate white flour and bad fats from our diet, but even my three teens liked the taste of these healthy muffins!
Number of Servings: 15

Ingredients

    1 Cup Kamut Flour
    1 Cup Brown Rice Flour
    3/4 Cup Almond Meal/Flour
    1/2 Cup Unsweetened Coconut Flake
    1/4 Cup Sweet Sorghum Flour
    2 TBSP Xanthan Gum
    1/2 Cup Brown Sugar
    4 Eggs
    15 oz Can Pumpkin (not pie filling)
    2/3 Cup Coconut Oil
    2 Tsp Vanilla
    2 Tsp Baking Soda
    1 Tsp Salt
    1 Tsp Cinnamon
    1/2 Tsp Baking Powder

    1 TBSP NuStevia Powder (if needed)

Tips

I used NuStevia to boost the sweetness, but you may not need it. The coconut flake adds chewiness, but they are just fine without it. You could also add 1/2 cup mini chocolate chips if trying to win over picky younger eaters. :)


Directions

Mix all ingredients until just moistened - since this is really a bread recipe, the batter will be heavy and shouldn't be over-mixed. Fill muffin cups "heaping" - they won't rise much so no worries of overflow.

Bake at 350 for about 30 minutes or until a toothpick poked in the center comes out clean.

Serving Size: 1 muffin (they are filling!)






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