I’m honored to be the very first “Guest Blogger” here at LoveinFoods! It’s rather fitting, since my journey to a healthier lifestyle and eating foods that serve my body begins, in many ways, with Abby herself. Abby is one of the first people who turned me onto yoga (she’s an excellent teacher!) and a huge part of my journey learning about how to cook healthy, yummy foods that really nourish our bodies.
These Paleo Pumpkin Cinnamon Muffins are such a treat, and since they’re sans sugar and carbs, they’re a pretty guilt-free one at that. While eating a paleo diet, I’ve been experimenting with different “flour” substitutes and found that this mixture of almond/coconut “flour” to work well in baked goods; too much almond flour makes the muffins too dense and also is higher in calories. I like to enjoy one in the morning with coffee, or as a mid-afternoon snack. If you don’t eat paleo, or don’t have almond and coconut flour, oat flour would also work well in these muffins.
- 4 sweet potatoes (peeled and diced)
- 2 cups pumpkin (peeled and diced)
- 1 egg
- 1/3 cup honey or pure maple syrup
- 1.5 cups almond flour
- 1 cup coconut flour (flakes are okay)
- 2 table spoons coconut oil
- 1 table spoon vanilla
- 1 table spoon baking powder
- 2 heaping table spoons cinnamon
- 2 tea spoons salt
- 1 cup walnuts (optional)
- 1 cup raisins (optional)
1. Pre-heat your oven to 190 C.
2. Wash and peel the sweet potatoes and pumpkin. Chop them into smaller squares, then put them in a large pot. Fill the pot with enough water to cover the veggies. Bring to a boil and boil until soft (15-20 minutes).
*Note: The pumpkin I bought was already pre sliced and chopped. If you buy a whole pumpkin, cut it, then boil it and remove the skin after boiling. It will come off easily and you can scrape the yummy pumpkin right off. You could also used canned pumpkin, but fresh is always better.
3. Drain the potatoes and pumpkin and mash them with a fork, or a masher if you have one. It should have a mashed potato consistency.
4. Add the egg, honey, coconut oil, almond flour, coconut flour, vanilla, baking powder and soda and salt. Mix it all up (by hand is fine) and it will have a very cakey texture. (If it’s too runny, you can add more almond flour. Too dry, add more coconut oil.)
5. Add the raisins and walnuts as the last step.
7. Bake at 190 C for 50 minutes to an hour. The tops should be brown and crispy, but the insides will still be moist and soft. Makes about 18 muffins.
Let cool and enjoy! These little babies are the closest guilt-free thing to pumpkin pie 🙂
Lots of love ❤