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Paleo pumpkin muffins

5 from 1 vote
GF | DF | NF | RSF
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Servings: 10 muffins
Course: 3 meals a day, Baby Led Weaning, BLW, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Cassava Flour
  • 1/3 cup coconut flour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp apple cider vinegar
  • 2 bananas mashed
  • 1/2 small butternut pumpkin
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil + 1 TBSP for roasting pumpkinsprinkle of cinnamon (for pumpkin)
  • 2 pasture raised eggs
  • 1/2 cup dark chocolate chips or blueberries (Optional)

Equipment

  • Blender or Thermomix
  • 2 Mixing Bowl
  • Whisk
  • Muffin tin
  • Spoon or Spatula
  • Knife and Cutting Board
  • Measuring spoons and cups

Method
 

  1. Preheat oven to 180C.
  2. Roughly chop the pumpkin and remove skin and seeds, coat in the 1 TBSP coconut oil and a sprinkle of cinnamon, place in oven until soft (about 20 minutes). Once cooked, place in a blender/thermomix and blend until a smooth puree.
  3. In a medium bowl, mix together cassava flour and coconut flour.
  4. In a small bowl, mix together the baking powder and baking soda. Add the apple cider vinegar and stir until reacts.
  5. In a separate large bowl, combine the mashed banana, pumpkin puree, maple syrup, coconut oil, egg, and the baking soda/powder mixture. Whisk together until well combined. Pour the dry ingredients into the bowl with the wet then stir together until the flour is incorporated. Fold in the chocolate chips/blueberries.
  6. User either a silicone muffin tin or line a muffin tin. Fill each muffin tin about 3/4 of the way full. Bake in the oven for about 20 minutes, until edges are golden brown and firm. Allow to cool for at least 10 minutes before serving. Enjoy!

Notes

AGE APPROPRIATE: 12 months + or younger if you remove the sweetener
Notes: Please note these muffins are more dense than a normal wheat muffin due to the cassava flour.