It’s kind of scary (halloween pun not intended) how  people are  still falling for the old “muffin masquerade”, in the belief they are a healthy option. But let me tell you, having fruit and/or nuts in the list of ingredients  DOES NOT qualify them as a good choice. Most muffins are loaded with wheat and gluten, devoid of any real nutrients and will give you a one way ticket to a sugar coma.  FORTUNATELY I have good news, a healthy option DOES EXIST, without all the drawbacks and it’s got a reasonable dose of protein, good fats and sweetness…

*It seems this muffin/cupcake recipe is a popular choice amongst the “Real Foodies” of the world. I was originally swayed by the idea of pumpkiny goodness due to Halloween and then in Mark Sissons Primal Blueprint Cookbook (here in OZ we’re not as pumpkin crazy as some countries).  I’d decided to use the same recipe base as I did months ago when making Strawberry Coconut Cupcakes with Cream Cheese because they left such an imprint on my sweet tooth.  As it turns out, it was identical to the one later used in Marks book too which was originally sourced from Bruce Fifes Coconut Cookbook.

Although the pumpkin variation is absolutely to die for (and can be eaten sweet or savoury)  you can substitute any flavour you like – just omit the pumpkin and spices and experiment. Try banana, raw dark chocolate chips, orange zest… let your taste-buds guide you.  Tart it up with a little home-made cream-cheese icing and you can call it a cup cake

Coconut Pumpkin Muffins

INGREDIENTS

1/2 cup coconut flour

1 tspn ground cinnamon

1/2 tspn ground cloves

1/2 tspn baking soda

1/2 tspn of celtic or himalayan salt

1/2 cup of steamed organic pumpkin (pureed in food processor)

6 eggs, beaten

4 tablespoons of Coconut Oil (or unsalted grassfed butter)

1/2 cup organic maple syrup or raw honey

1 tspn vanilla extract

RECIPE

Makes approx 12 serves (depending on who licks the bowl)

Preheat oven to 400F

Grease muffin pans with Coconut Oil or use muffin liners if you prefer.

Sift coconut flour, baking soda, salt and spices into a small bowl.

Stir to blend well and set aside.

Add pumpkin puree to a clean large mixing bowl, and one by one crack eggs seperately mixing well between each.

Add melted coconut oil (or butter), maple syrup (or honey) and Vanilla extract and mix thoroughly. (Particularly fast if using Coconut Oil as it will want to harden!)

Add coconut flour mixture and blend well with a whisk to get rid of lumps, being careful not to OVERDO it.

Spoon into greased pan or cup liners to about 2/3rds full and bake for 15-18 minutes.

Turn onto wire rack to cool.

Taste great served warm with homemade icecream or a cool savoury dish with roast beef and salad.

Spread with Home-made Cream Cheese Icing and sprinkle with walnuts if desired.

So tell me, what’s your favourite muffin or cupcake flavour combination?