Gluten Free Muffins in the shape of butterflies

Pumpkin Spice Muffins (gluten free, egg free)

Created by Marybeth Missenda R.Ph. C.N.S.C., inspired by Myra Kornfeld
Serves 8-12

  • ½ cup ground walnuts ( variation: Linwood’s Ground Flaxseed, almonds,brazil nuts, walnuts & Q10 )
  • 1 ½ cups Sorghum flour
  • ½ cup ground oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp salt
  • 2/3 cup apple cider
  • ½ cup coconut sugar
  • ½ cup melted coconut oil
  • 1 cup cooked pumpkin
  • Juice from ½ of a lemon


Directions:

1. Preheat oven to 375°F . Oil or line muffin tins.
2. Mix ground nuts, sorghum flour, ground oats, spices, salt,baking powder and baking soda in one bowl.
3. In a second bowl, mix the apple cider, sugar, coconut oil, pumpkin and lemon.
4. Pour the wet ingredients from step 3 into the dry ingredients from step 2
5. Mix and pour into muffin tin. Bake for 20 to 25 minutes.

Store at room temperature for up to 4 days. Freeze for up to 1 month.

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