Cinnamon Pumpkin Seed Muffins

It has been a while since I’ve made anything other than Nash Bars or dinner in my kitchen, so when I had an unfulfilled hour in my day to do absolutely anything - I made muffins. This was well over two weeks ago and unfortunately, the muffins were so good and my days were so busy that we ate each and every last bite before I had a chance to share the recipe. Fortunately, the muffins were so good that I couldn’t wait to make them again, and our shipment was running a bit late so I got to stay home and wait for 66 pounds of chocolate to arrive. Once again, filling my time with muffins.

Chad dubbed these our pre-fall power muffins, and for good reason. We aren’t quite at the point of pumpkin spice, but we are definitely craving something sweet and robust. One thing that I love about these muffins is the simplicity of ingredients. It doesn’t require grain flours, refined sugar, or dairy products. Each and every ingredient is natural and nourishing, easy to digest and tastes just as good as the other guys. I hope you enjoy this recipe as much as we do!

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CINNAMON PUMPKIN SEED MUFFINS

Ingredients: 

  • 4 medium ripe bananas, (or 3 large)

  • 2 eggs + 1 egg yolk

  • 2 tbsp. coconut nectar, may sub honey or maple syrup

  • 1 tbsp. vanilla extract

  • ½ cup coconut flour

  • 1 tsp. cinnamon 

  • ½ tsp. nutmeg

  • ½ tsp. cloves, optional 

  • ½ tsp. baking soda

  • ½ tsp. baking powder

  • 1 pinch sea salt 

  • ¼ cup pumpkin seeds, without added oils 


Directions:

Preheat oven to 425°F and line a muffin tin with 12 baking cups. 

In a large mixing bowl, mash bananas until smooth and lump free. Mix in the eggs, plus one egg yolk, vanilla extract and coconut nectar (or natural sweetener of choice). Stir well and set aside. 

In a separate bowl, combine coconut flour, cinnamon, nutmeg, cloves, baking soda, baking powder and pinch of sea salt. Mix well and then slowly fold into the wet batter. *Coconut flour will soak up dry ingredients quickly, be sure to gently fold together rather than stir to keep the batter is light and fluffy.

Scoop batter into the muffin tins (roughly ¾ full). Bake at 425°F for 5 minutes and then reduce heat to 375°F for 15 minutes. Remove from the oven at 15 minutes – even if they feel a tad soft. Place the muffins on a cooling rack and try not to eat one right away. The sweet autumn aroma will tell you otherwise, but give them time to rest.