FoodFreedom
with GAPS
Servings
6
GAPS Stage
Full GAPS
Cook Time
30 minutes
Difficulty
Easy
Pumpkin and Date Muffins
Naturally sweetened with pumpkin and dates these muffins are a great little afternoon treat. Also great for school lunchboxes.
Tags
Gluten FreeGrain FreeFull GAPS
Ingredients
100g baked pumpkin
1 large organic egg
1/3 cup almond meal 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
Cooking Instructions
1
Preheat oven to 180°C.
2
Place baked pumpkin in a mixing bowl and mash with a fork. Add egg and yoghurt, then whisk to combine.
3
Add almond or flaxmeal, coconut flour, baking powder, and salt. Mix well to form a batter.
4
Heat coconut oil and honey in a small saucepan over low heat until softened. Add to the mixture and stir to combine.
5
Gently fold through the chopped dates, spoon into lined patty pans, and bake for 20 minutes or until cooked through.
