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Breakfast Muffins

INGREDIENTS

  • zest and juice of one orange I use 2 drops of doTERA Wild Orange essential oil
  • 2 cups diced dried fruit*
  • 3⁄4 cup coconut flour
  • 1 tsp cinnamon
  • pinch salt
  • 1⁄2 tsp ground ginger
  • 5 eggs
  • 1 1⁄2 cups mashed pumpkin**
  • 3 tbsp coconut oil
  • 1⁄2 tsp concentrated natural vanilla extract
  • 1 tbsp honey
  • 1⁄2 tsp bicarb soda

METHOD

  1. Grease 12 holes of a muffin pan.
  2. Place the juice, zest and dried fruit into a medium sized saucepan. Cover.
  3. Bring to the boil, reduce the heat to low. Simmer for five minutes. Checking to ensure the fruit does not stick to the base of your pan.
  4. While the fruit is simmering sift the coconut flour into a mixing bowl.
  5. Add the cinnamon, ginger and salt.
  6. Add the eggs and mix until well combined.
  7. Add the mashed pumpkin. Combine.
  8. Remove the fruit from the heat.
  9. Add the coconut oil, vanilla and honey. Combine.
  10. Add the bicarb soda. Combine.
  11. Add the fruit mixture to the pumpkin mixture, combine.
  12. Spoon the mixture evenly into your muffin holes and bake for 25-30 minutes.
  13. Cool in the tray for five minutes before moving to a cooling rack.

Eat and enjoy.

*I used 1/2 a cup each of dates, apricots, raisins and currants.

** I roasted one large quarter of a kent pumpkin to yield this amount.

Original recipe and credit: https://wholefoodsimply.com/breakfast-muffins/