You may have noticed, it’s been a few Friday’s since I’ve shared something from our kitchen. I’ve been wonderfully (and crazily) busy with lots of photo shoots. I can’t wait to share those with you…but now, it is time for a snack.
Next week is American Thanksgiving and these muffins fit this holiday perfectly. They are so healthy, I would eat them for breakfast. Or they are perfect for snack.
PUMPKIN CRANBERRY MUFFINS
Paleo, very low sugar, gluten & wheat free, dairy free. Yummy and moist too.
2/3 cup mashed pumpkin (or butternut squash)
1/4 cup grated carrot (I used the carrot remains from my morning juice)
2 teaspoons maple syrup
2 tablespoons of chia gel (chia seeds soaked in water)
1/2 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup + 2 teaspoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1 cup cranberries (fresh or frozen) (and perhaps extra for sprinkling on top)
Blend all the wet ingredients (except for the cranberries) together in your mixer. Whisk all the dry ingredients together to break up any lumps. Mix the wet and the dry ingredients together. Add the cranberries. Spoon into a muffin tin lined muffin papers. Bake at 170 C / 350 F for 30-35 minutes.
Today was the November fayre at Phoebe’s school. I made these and took one in for her. Kids were everywhere eating chocolate Santas and licking huge colourful lollipops. Phoebe never glanced their way. In fact, I had to stop her from eating the paper casing!
If you try these, let me know what you think.