These fall-flavored muffins are high in fiber and protein, low in carbs, gluten free and delicious, too! Try a batch and stick some in the freezer for another time.
- 1/2 cup organic coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1/3 cup plain organic kefir or yogurt
- 1/3 cup pure maple syrup
- 2 tablespoon unsalted butter, melted
- 1 1/2 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree
- 1/2 cup chocolate chips (use gluten-free brand)
- Preheat oven to 350 degrees.
- Grease your 12 cup muffin tin or use muffin cups.
- In a small bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the eggs, kefir, maple syrup, butter, vanilla extract, and pumpkin.
- Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick. (The great thing about coconut flour is that you can’t over mix it!)
- Stir in the chocolate chips to the batter. (The batter will be thicker than pancake batter but thinner than peanut butter.)
- Divide the batter between the muffin cups.
- Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. The muffin should spring back when you touch lightly on the top.
- Allow to cool in the pan for 5 minutes before serving.
Freezer Meal Instructions:
Bake muffins as directed in recipe. Let cool completely. Put muffins in freezer safe bag or container. Freeze for up to 3 months.
Remove muffins from freezer and thaw overnight in the refrigerator or warm them in microwave.