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Pumpkin Muffins (SCD, GAPS, grain free, refined sugar free and dairy free)

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Ingredients

Units Scale
  • 1 1/2 cups cooked white navy beans, cooled
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla
  • 1/2 cup honey
  • 3/4 cup cooked pumpkin
  • 1 1/2 cups blanched almond flour
  • 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

  1. Preheat oven to 350F.
  2. In a blender, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.
  3. In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.
  4. Add dry ingredients to wet and blend until combined. Scrape down sides and blend again.
  5. Line a muffin pan with paper liners. Fill muffin cups 3/4 full. Then sprinkle the tops with coconut sugar.
  6. Bake 20-25 minutes.

Find it online: https://mybigfatgrainfreelife.com/2011/10/pumpkin-muffins-grain-free-gluten-free-refined-sugar-free-and-dairy-free.html