Pumpkin and Date Muffins

  • 100g baked pumpkin
  • 1 large organic egg
  • 1/3 cup almond or flaxmeal
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1/4 cup full fat yoghurt
  • 4 dates – seed removed and chopped into small pieces

Preheat oven to 180 degrees C

Place pumpkin in a mixing bowl and smash with a fork. Add egg and yoghurt and whisk to combine

Add almond or flaxmeal, coconut flour, baking powder and salt. Mix well

Heat coconut oil and honey in a small saucepan over a low heat to soften. Add to mixture and stir to combine

Gently fold through chopped dates, spoo into lined patty pans and bake for 20 minutes or until cooked through

Makes about 6 muffins