Pumpkin And Blueberry Muffins
There is something so great about finding sneaky ways to add more vegetables to your diet. These muffins are a great treat for the kids and young at heart. No one will know there is pumpkin inside! Packed full of flavor. I loved baking these up for my sweet once a week treat. Great for the rest of the week in the fridge for Ben to have as a snack and some popped in the freezer.
INGREDIENTS
6 eggs 1/2 cup mashed left over roast pumpkin 1/2 cup coconut flour 1/2 cup coconut oil 1 teaspoon vanilla extract 1/4 cup honey 1/2 teaspoon sea salt 1/4 teaspoon baking soda 1 tablespoon mixed spice 1/2 cup blue berries
Cooking Instructions
Preheat oven to 180 C/ 350 F.
Grease a muffin tin with coconut oil
In a large bowl mix the pumpkin, eggs, honey, vanilla and oil until smooth.
Add to that the flour, baking soda, spice and mix until smooth
Add in blue berries and gently stir.
Pour into muffin tins, mine made 10 large muffins.
Place in oven and cook for 30-40 minutes or until a skewer comes out clean.
