Tuesday, November 2, 2010

Paleo Pumpkin Muffins

½ cup almond flour 
½ cup flax meal
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg 
pinch of ground cloves
1/4 cup pure maple syrup (omit this if you'd like...the muffins will just be less sweet)
3 eggs
2 tablespoons coconut oil

1 cup pumpkin puree 
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/2 cup shredded coconut (unsweetened) 
1/4 cup finely chopped walnuts, if desired
1/4 cup dried currants, if desired
  1. In a large bowl combine almond flour, flax meal, cinnamon, nutmeg, ginger, cloves, baking soda and salt
  2. In a blender, blend dates, eggs, coconut oil and pumpkin on high speed until very smooth
  3. Mix wet ingredients into dry, then stir in sesame seeds, pumpkin seeds, shredded coconut, walnuts (if using), and currants (if using).
  4. Spoon batter (I used a 1oz ice cream scoop) into lined mini muffin tins; you can also make regular-sized muffins, but the cooking time will increase
  5. Bake at 350° for 30-35 minutes, until a toothpick inserted in the middle comes out clean
  6. Cool and serve
*Disclaimer- These make a fun treat for the holidays and should be consumed in moderation (that means you, Lauren), due to their high fruit, nut, and seed content...obviously, right!? 


Libby said...

I don't see it in the recipe, but how much dates do you use?

powercleanqueen said...

Just made these last night because I wanted to find a muffin recipe with no dates or added sugar. Saw the confusion with the dates but already had the flour mixture ready to go. Ended up adding extra cinnamon and no dates and they still came out pretty good, kind of like a nutty spice bread. But based on the other recipes on here that I've tried, I think either 4 or 6 dates should be sufficient!

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