Makes: 12 large muffins
Gluten-free /sugar-free and DELICIOUS!
Pumpkin and chocolate is a match made in heaven. These muffins will not disappoint. Healthy enough for a breakfast on the GO!
Nuts and coconut add texture and the chocolate adds an orgasmic taste experience.
These muffins are my new favourite treat because they are an easy way to pack vitamins from vegetables into my day. Serve them your way, I love to slice in half and add almond butter and coconut yogurt.
Erythritol is a plant-derived sugar-free sweetener. I buy mine from the health food store. You can also use xylitol if that is more accessible to you.
I pre-cooked my pumpkin, and blended it in my blender to fast track the mashing process. you can steam or roast it. However, some supermarkets sell canned cooked pumpkin!
2 cup gluten-free flour
1/2 cup shredded coconut
3/4 cup walnut pieces *or other nut/seed of choice
1/2 cup dark or sugar-free chocolate chips
1/2 cup erythritol sugar-free sweetener
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
3 whole eggs *or egg replacer if vegan
1 & 1/2 cup cooked & mashed pumpkin *see notes above
1/3 cup neutral oil *I used avocado
2 tsp vanilla extract
Preheat your oven to 175 degrees celsius.
In a large bowl mix stir all your dry ingredients.
In a medium-size bowl whisk eggs then add all remaining wet ingredients including the mashed/cooked pumpkin.
Combine all together in the large bowl.
Spoon into a 12 tin greased or lined muffin pan.
Bake for 25-30 minutes or until the tops are golden brown.
Store the muffins in an airtight container for one week in the fridge or freeze for up to two months.