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
Coconut Pumpkin Muffins
Submitted by: ERINSEDORIntroduction
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!)
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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