<data:blog.pageTitle/>

This Page

has moved to a new address:

http://mybigfatgrainfreelife.com

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service
My BIG FAT Grain Free Life: Pumpkin Muffins (grain free, gluten free, refined sugar free and dairy free)

Monday, October 24, 2011

Pumpkin Muffins (grain free, gluten free, refined sugar free and dairy free)

Thanksgiving has always been a special holiday at our home.  One of our favorites, in fact.  I had hoped our grain free, refined sugar free diet would not hinder our enjoyment of our traditional Thanksgiving fare.  On the other hand, I didn't want to make our annual menu and bear the weight of putting my daughter's health at risk, not to mention feeling poorly myself from the carb overload.

I've been working up some recipes, many of which are revamped favorites that accommodate our new way of eating.  I have been pleasantly surprised and hope you will feel the same.

I tested the recipe below on several people - it got great reviews as being moist and flavorful.  You can also bake this up as a pumpkin bread.  Directions can be found below.

Pumpkin Muffins (grain free, gluten free, refined sugar free, and dairy free) 

Ingredients:

1 1/2 cups cooked white navy beans, cooled
3 jumbo eggs (see FAQ re: eggs)
1 teaspoon apple cider vinegar
1 tablespoon vanilla
1/2 cup honey
3/4 cup cooked pumpkin (sorry purists, I like Libby's canned pumpkin)

1 1/2 cup blanched almond flour (I use Honeyville)
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon cloves

coconut sugar (optional)

Instructions:

Preheat oven to 350F.  In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.  

In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.  Add dry ingredients to wet and pulse until combined.  Scrape down sides and pulse again.

Line a muffin pan with paper liners.  Fill muffin cups 3/4 full.  Then sprinkle the tops with coconut sugar.  Bake 20-25 minutes. 


For pumpkin bread, scrape batter into 8x4" greased and parchment lined loaf pan.  (See Yummy Grain Free Bread recipe for pics on how to line pan.)  Bake at 350 for 30-45 minutes, depending on how many loaves you are baking at once.  (One loaf took me 30-35 minutes and two loaves took closer to 45)

Labels: , ,

1 Comments:

At October 24, 2011 at 7:15 PM , Blogger Crystal Mendez said...

Looks great

 

Post a Comment

Subscribe to Post Comments [Atom]

<< Home