Since my coconut allergy diagnosis a few months ago, I've had to give away my coconut flour, oil, and shredded coconut. We've mostly switched to almond flour, though I don't bake very often because of the high cost of gluten-free products here in Japan.
I found a paleo pumpkin muffin recipe, which I've adapted to what I can eat and changed into two variations here.
For the pumpkin muffins:
You'll need:
- 1/3 cup pumpkin puree
- 1/4 cup grapeseed oil
- 1/4 cup agave syrup (lower glycemic index than maple syrup or honey)
- 2 teaspoons pumpkin pie spice (I mix my own and keep it in a jar)
- 2 eggs, whisked
- 2 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- raisins
Do this:
Mix everything in a mixing bowl, spoon into muffin cups, and bake at 180 C for about 14 minutes.
For the banana-chicory muffins:
You'll need:
- 1/3 cup mashed ripe banana (about 1 large banana)
- 1/4 cup grapeseed oil
- 1/4 cup agave syrup
- 4 tablespoons chicory powder
- 2 teaspoons cinnamon
- 2 eggs, whisked
- 2 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- raisins or chocolate chips, if desired
Do this:
Mix everything in a mixing bowl, spoon into muffins cups, and bake at 180 C for about 14 minutes.
Enjoy with a hot cuppa in the Japanese August.
