- Snack time- morning or afternoon
- Sneaking vegetables in
- Quick and easy to make
Truth is, I’m very lucky. My son eats vegetables. Yep. I know. It’s God-sent. I know of many fussy kiddies and am just
secretly glad that my son eats them. I see my girlfriends struggle and attempt so many different ways to get their children to have vegetables and fruits, and I really do feel their pain.
So why do I still include vegetables in muffins? I guess I believe that it is the most easy and natural way to bind ingredients with the natural goodness of starchy vegetables. Pumpkin is so versatile. I tend to have some stash away in the freezer. These muffins didn’t take me long to whip up at all, and I didn’t need to put in any sweetener the mixture, though I did add a touch of honey to the crunch topping.
Another one for me to remember when Asher starts school!
- 1/2 cup coconut flour
- 1/4 cup arrowroot flour
- 4 eggs
- 1 cup pumpkin puree
- 1 tbsp cinnamon
- 1 tsp ginger
- vanilla paste
- 1 tsp baking powder
- 1/2 tsp baking soda
- squeeze of lemon
- Cinnamon Crunch
- 1 tsp vanilla
- 1 tbsp coconut oil
- 1/2 cup pepitas
- 1/2 cup pecans (But remove if nut free)
- 1 tbsp honey
- Pre heat oven 180C. Line tray with baking paper and baking cups.
- Blitz muffin ingredients in food processor. Spoon into cups.
- In a bowl, using a spoon, mix crunch ingredients together. Spoon onto muffins.
- Bake for 25-30 minutes.