Coconut Palm Sugar Pumpkin Muffins -- Yummy!

This is a very delicious non dairy, non wheat, non egg, soy free, sugar free, gluten free recipe.




Coconut Palm Sugar Pumpkin Muffins
Makes 12 muffins
Non-dairy, egg-free, wheat-free, sugar-free, dairy-free, but not taste free!  :)


In a blender container, grind


2 tablespoons flax seeds (or use 4 tablespoons ground flax)
Add it to


6 tablespoons water and let it rest about 5 minutes.


Mix together in a large bowl


1/2 cup pumpkin puree
1/4 cup palm sugar (ground)
1/4 cup applesauce
1 1/4 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves


Add


2 tablespoons oil (olive)
1/2 cup goat milk (or other "milk" you can tolerate or juice)
1/4 cup water


Add flax water to other ingredients.


In another bowl, mix together

1 2/3 cup flour mix
1/3 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt


Add the dry ingredients to the wet ones and mix until they are combined.  Spoon the batter into greased muffin cups.


Topping:
Combine in a small bowl until crumbly


1/3 cup flour mix
1/3 cup palm sugar, ground
2 tablespoons coconut oil




Sprinkle the topping atop the muffin batter in the cups.  Bake the muffins at 400F for about 15 minutes or until they test done with a toothpick.


cSharron Long and Adams Media Corp, all rights reserved.