This year is definitely muffins year for me. I think I have kind of unconsciously started a quest to make the perfect muffin. I am not talking about an ordinary muffin, but a muffin packed with fiber, good fats and carbs and other nourishing stuff.
There is no end to the combinations one could try out and this is why making these healthy goodies is just so much fun!
Now you know why my Halloween special recipe is going to be muffins 🙂
The main actors in this recipe are: one medium Apple, one small Pumpkin, 1/2 tsp Pumpkin Spice, 1/4 tsp Bourbon Vanilla.
These guys will make very moist muffins that taste like autumn.
Special guest star: Coconut Flour.
Because it is special – very dense and absorbes a lot of liquid, we will not use a lot of it and we will need to add extra water (for this recipe mix 40 g of coconut flour with 100 ml/ 3.5 oz water).
The rules of using coconut flour in baking are simple:
- replace 20% of the normal flour with coconut flour
- for each Tbsp (7 g) of coconut flour, add one Tbsp of liquid.
Trust me, it is worth the effort!
Now is the time to turn on the oven to 200°C/ 400°F 🙂
Combine the coconut flour with the other dry ingredients: 140 g spelt flour, 2 tsp baking powder, 80 g coconut blossom sugar, pumpkin spice, vanilla and a pinch of salt. You could certainly replace the spelt flour for other flour, it will not influence the taste that much.
Mix the wet ingredients separately. We need 2 medium eggs (or 2 flaxseed eggs), 60g melted butter (or equal sub with melted coconut butter or coconut oil), 50 ml milk (or sub with coconut or almond milk).
Pour the wet mixture over the dry ingredients.
Action time! Let’s mix a little…
Pill and grate the apple and 150 g of the pumpkin. Please do not throw the apple peel, eat it, it is full of antioxidants!
Mix the grated apple and pumpkin lightly into the batter.
Fill 12 paper muffin forms.
Bake the muffins in the middle of the oven for 25′.
By now your whole house is smelling nice. But you must resist eating them until they have cooled down (about 15′). Put some cream on top and enjoy.
Any rests you can freeze. These muffins taste very good thawed (15′) and I think this is because of the coconut flour.
Makes 12 muffins.
- 140 g spelt flour (or sub with other flour)
- 2 tsp baking powder
- pinch of salt
- 40 g coconut flour (mixed with 100 ml/ 3.5oz water)
- 80 g coconut blossom sugar
- 1/2 tps pumpkin spice (or sub with 1/4 tsp ground cinammon, pinch of ground ginger, pinch of ground nutmeg and pinch of ground cloves)
- 1/4 tsp bourbon vanilla
- 2 medium eggs (or sub with 2 flaxseed eggs)
- 60 g butter (or equal sub coconut butter or coconut oil)
- 50 ml milk (or sub with coconut or almond milk)
(the last two ingredients)
- 1 medium apple, peeled and grated
- 150 g pumpkin, peeled and grated
Bake on 200°C/400°F for 25′.