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.

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You can totally play with this recipe! This recipe yields around 22 cups of granola. You just want about 19 or 20 cups worth of your favorite seeds, nuts, and flakes total, so measure out your desired ingredients.

Grain-Free Raw, Coconut Granola

Servings: 22 1-cup servings
Preparation Time: 20 minutes

Ingredients:

• 6 cups coconut flakes
• 1 1/2 cups raw honey
• 1/4 cup maple syrup and/ or molasses
• 1 cup coconut oil (can use olive oil)
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon Himalayan Salt
• 1 tablespoon vanilla extract
• 2 cups pecan halves
• 2 cups almonds
• 1 1/2 cups walnuts
• 2 cups sunflower seeds
• 2 cups cashews
• 1 1/2 cups pumpkin seeds
• 1/2 cup raw sesame seeds
• 2 cups flax seeds

Directions:

Set aside 4 cups of coconut flakes. Put all wet ingredients and spices into a pan. Warm over a very low heat and stir to blend the flavors. Do not use high heat.

Chop the coconut flakes into the size of oats. Add the chopped coconut flakes to the liquid. Turn off heat.

Chop the nuts up if you want to make a breakfast cereal substitute. Add the wet portion to the remainder of your dry ingredients and stir until it’s well blended. Store in an airtight container. It will keep for weeks, if it lasts that long!

Recipe and photo submitted by Tamara, Spring, TX.

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Coconut, Maple Granola

Servings: 6 1/2 cups
Preparation Time: 10 minutes

Ingredients:

• 2 cups oats
• 2/3 cup shredded coconut
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• optional: any dried fruit and nuts you want

Directions:

Preheat oven to 300 degrees F.

Mix everything except the dried fruit together. Pour into a glass pan or jelly roll pan and bake in preheated oven for 30 minutes, stirring after 15 minutes.

Add dried fruit after it’s done baking.

Recipe and photo submitted by Ashlei, Johnson City, TN.

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