Pumpkin & coconut gluten-free muffins
Made with organic brown rice flour, these muffins are a fun and super healthy alternative you can give your kids at any time of day. If I am totally frank, it's like serving your kids a plateful of brown rice, fresh pumpkin and eggs in a delicious muffin form!!!
Ingredients for the muffins (makes 12 muffins):
300g fresh pumpkin puree
200g organic brown rice flour
2 tablespoons organic honey
3 tablespoons liquid stevia
3 eggs
1 tablespoon vanilla essence
a pinch of cinammon
30g unsweetened ground coconut
10g levex or other raising agent
200ml coconut milk
Dried coconut cubes for decoration
For the frosting:
4 tablespoons low fat cream cheese
1 teaspoon vanilla essence
2 tablespoons organic honey
Place all the ingredients in a large mixing bowl and stir together until evenly blended. The mixture should be smooth without lumps.
Distribute the mixture into 12 muffin moulds and decorate half with the dried coconut cubes. The other half you can decorate with frosting so as to offer a variety.
Pre heat the oven and bake on medium heat for approximately 30 minutes until the tops of the muffins are golden brown.
Once fully cooked allow to cool.
In the meantime mix the cheese, honey and vanilla essence in a small bowl and spoon the mixture over the second half of the muffins, smoothing down with a spoon. Decorate with the remaining coconut cubes and enjoy!
Ingredients for the muffins (makes 12 muffins):
300g fresh pumpkin puree
200g organic brown rice flour
2 tablespoons organic honey
3 tablespoons liquid stevia
3 eggs
1 tablespoon vanilla essence
a pinch of cinammon
30g unsweetened ground coconut
10g levex or other raising agent
200ml coconut milk
Dried coconut cubes for decoration
For the frosting:
4 tablespoons low fat cream cheese
1 teaspoon vanilla essence
2 tablespoons organic honey
Place all the ingredients in a large mixing bowl and stir together until evenly blended. The mixture should be smooth without lumps.
Distribute the mixture into 12 muffin moulds and decorate half with the dried coconut cubes. The other half you can decorate with frosting so as to offer a variety.
Pre heat the oven and bake on medium heat for approximately 30 minutes until the tops of the muffins are golden brown.
Once fully cooked allow to cool.
In the meantime mix the cheese, honey and vanilla essence in a small bowl and spoon the mixture over the second half of the muffins, smoothing down with a spoon. Decorate with the remaining coconut cubes and enjoy!