Here's another muffin you can feel good about eating.
I call them "squashbucklers" because you can use any squash purée, including pumpkin, and they have a certain pirate-y feel to them. Maybe it's the spiciness or the ruby red currants...
Coconut flour is high in fiber (6X as much as whole wheat flour) and it requires a lot of liquid to perform well in a muffin so there are a lot of eggs in this recipe. Eggs are a good source of protein and with the healthy fats (butter, coconut oil and nuts) you can happily start the day with these, especially if you limit or omit the maple syrup.
NOTE: This is a BIG batch - 12 large muffins or 16 small muffins but they freeze well.
SQUASHBUCKLER MUFFINS
WHAT
WET INGREDIENTS
2 cups pumpkin purée
1/4 cup melted butter OR melted coconut oil (or half of each)
10 eggs
OPTIONAL: up to 1/2 cup maple syrup
DRY INGREDIENTS
1 cup coconut flour
2 tsp baking soda
1/2 tsp sea salt
2 tsp vanilla powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 cup dried currants and/or 1 cup chopped nuts
HOW
Preheat the oven to 350°F and line a muffin tin with papers.
Combine the wet ingredients (pumpkin, butter or oil, eggs and maple syrup) in a blender and blend until smooth.
Whisk the dry ingredients (coconut flour, baking soda, salt, vanilla and spices) together in a large mixing bowl.
Pour the blended liquid ingredients over the dry mix and whisk together until smooth.
Stir in the optional currants and nuts and let the batter stand for 15 minutes to firm up.
Fill the muffin cups and bake for 25+ minutes or until a toothpick comes out clean.
