Paleo Pumpkin and Riberry Muffins
Gluten free. Dairy free. Refined sugar free.
These little gems are loaded with pumpkin, not-too-sweet, a little spicy (thanks to the riberries) and contain protein, healthy fats (including omega 3s!) and fibre for a filling, nourishing little snack.
1 cup almond meal
1 tbsp coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp all spice
1/8th tsp salt
2 1/4 tbsp maple syrup
¾ cup pumpkin puree (approx. 1 cup cooked 3x3cm sized pumpkin cubes)
1 small banana
1 tsp vanilla
1/3 cup chopped walnuts
1 tbsp riberries from Outback Chef (or dried cranberries)
½ tbsp sultanas
Preheat oven to 180 degrees C. Lightly grease 6 muffin cups. I used silicone moulds.
In a medium bowl combine dry ingredients. In another medium bowl, using a hand mixer, puree the wet ingredients together.
Pour the wet into the dry mixture and mix until just combined.
Spoon batter into muffin cups and place in the oven. Bake for 18-20 minutes.
Serve warm with a little butter or ricotta, or enjoy plain. Best kept refrigerated in an airtight container.