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Pumpkin, Coconut Muffins
Servings: 12
Preparation Time: 20 minutes
Ingredients:
- 15 ounces pumpkin puree
- 1/2 cup coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 3/4 cup whole wheat flour
- 3/4 cup + 1 tablespoon white flour*
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped almonds
- 1/2 cup coconut
Directions:
Preheat oven to 350 degrees F.
Mix the pumpkin, oil, eggs, vanilla, and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.
Pour into 12 greased muffin tins lined with paper muffin liners.
Bake for 30–35 minutes or until toothpick comes out clean.
*Use all whole wheat flour if preferred.
Recipe and photo submitted by Megan, Bar Harbor, ME.
