It has been an exciting week over here as I revealed the cover of my fifth cookbook over the weekend! Healthy In A Hurry, which you can officially pre-order today, has over 125 recipes that are ideal for days like these when I am nonstop busy but still want to feed my family a healthy home-cooked meal. In between meals, I like to enjoy the occasional snack like this recipe for Asher’s Gluten-Free Pumpkin Muffins! The kids love these when they are craving something sweet after school, and I love how quick and easy they are to make and store in our freezer.!
INGREDIENTS
1.3 large eggs
2.¾ cup unsweetened almond butter
3.½ cup grade B maple syrup
4.½ cup pumpkin puree (canned, or if using homemade- well drained)
5.3 tablespoons softened palm shortening or ghee
6.2 teaspoons fresh lemon juice
7.1 teaspoon vanilla extract
8.3 tablespoons coconut flour
9.3 tablespoons arrowroot
10.1 tablespoons cinnamon
11.3/4 teaspoon ground nutmeg
12.2 teaspoons grain-free baking powder
13.½ teaspoon fresh lemon zest
14.½ teaspoon ground ginger
15.¼ teaspoon sea salt
16.½ cup paleo chocolate chips
METHOD
STEP 1
Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
STEP 2
In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
STEP 3
Add the arrowroot powder, coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
STEP 4
Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
STEP 5
Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
STEP 6
Store in the freezer for 6 months, or in an airtight container in the refrigerator for 2 weeks.