Pumpkin for breakfast?

Lots of us struggle with feeding our kids in the mornings. Half the time my youngest 'forgets' he is hungry and we end up following him around so that he will eat before preschool. Grrr.

Here is a quick, nutritious, protein packed recipe for Almond flour pumpkin, apple muffins. YUMMERS! The kids will be ASKING you for breakfast! Oh and gluten free! Double FAB.



Pumpkin Apple Muffins


2  eggs, room temp 

1/2 cup cooked pumpkin puree or canned organic pumpkin

1/3 cup raw honey

1/4 cup unrefined organic coconut oil 

1 tsp vanilla

2 1/2 cups, loose not packed almond flour 

1/2 tsp baking soda

1/4 tsp sea salt

1/1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger 

1 chopped, peeled granny smith apple 


Preheat the oven to 350'.

Mix the dry ingredients together. 

Whip the eggs and add vanilla. Mix in the pumpkin until evenly distributed.

Add the wet ingredients to the dry and mix for 1 minute on medium speed. Add the apples and mix for another 30 seconds.

Prepare your tins with either cupcake liners or grease muffin tin with coconut oil and a light dusting of almond flour. Fill the liners above the 3/4 line and stick in the oven for up to 20 minutes or until brown on the outside and a toothpick comes out clean. This makes approx 12 muffins.

Enjoy your breakfast!