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Pumpkin Muffins

 

INGREDIENTS:

 

¼ cup coconut oil

¾ cup coconut milk

6 tablespoons pumpkin purée

1 tablespoon apple cider vinegar

½ cup cooked white rice blended with ¼ cup water

¼ cup syrup (or sub any other sweetener)

1 teaspoon vanilla extract

Pinch salt

1 cup ground sunflower seed

1 cup rice flour

¾ sorgum flour

2 teaspoon baking soda

½ teaspoon mixed spice

½ teaspoon cinnamon

 

METHOD:

Preheat oven to 180 C. Place the coconut oil in a large bowl and melt. Add the milk to the same bowl along with the pumpkin purée, vinegar, syrup, vanilla, salt and ground seeds. Sift in the flour, baking soda and mixed spice. Place into muffin tins. Bake in the oven for 15-20 minutes. (makes 12 large muffins) Can add raspberries, blueberries, a mashed banana, raisins etc.

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