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A healthier option for pumpkin muffins!
Start by mixing the dry ingredients (flour, sugar, baking powder, baking soda, salt, flax seed, spices) in a large bowl.
Next, in a medium bowl whisk the egg and then mix in the coconut oil and water. Once combined, stir in the pumpkin puree.
Next, slowly stir the pumpkin mixture into the large bowl of dry ingredients. Once combined let the mixture rest for 1 hour. Since it has eggs in it and if you are concerned about it, you can place it in the refrigerator for this time.
Preheat oven to 400 F. Pour the mixture into a lightly greased muffin pan or paper/silicone liners (recipe makes roughly 9 muffins). Place pan in the oven for 20 minutes and then poke a muffin with a toothpick to see if it comes out clean. If it does, they are done. If not, keep them in the oven for another minute or two.
Remove pan from the oven and let muffins cool for 5 minutes.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!