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20 muffin recipes

From white-chocolate cherry to pumpkin pecan crunch, here is our ultimate collection of Stir It Up! muffins that are perfect for breakfast, brunch, and snacks. 

8. Coconut pumpkin muffins

By Melina Vissat/Contributor

By Melina Vissat, Contributor

This recipe uses wholesome almond flour, walnuts and coconut flakes to help fill you up and keep you satiated until lunch. Incredibly moist, these muffins will easily keep for a week; simply store them in a Ziploc bag.

Yield – 12 muffins

2 eggs
1 cup canned pumpkin purée
1/3 cup raw honey
1/4 cup coconut oil, heated until liquid
2 teaspoons vanilla
2-1/2 cups almond flour
3/4 cup coconut flakes, unsweetened
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 cup chopped walnuts
10 parchment paper muffin wrappers

Directions

1. Preheat oven to 325 degrees F.

2. In a large mixing bowl, combine eggs, pumpkin, honey, coconut oil, and vanilla.

3. In a medium mixing bowl, combine coconut flakes, almond flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

4. Add dry ingredients to the wet ingredients, using a spatula to fold together.

5. When thoroughly combined, fold in chopped walnuts.

6. Line muffin tin with parchment paper wrappers.

7. Fill cups 2/3 full with the batter.

8. Bake for 25-30 minutes. Muffins will be decadently moist.

See the full post on Stir It Up!

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Mark Sappenfield
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