(Drum Roll, Please!) ..... Announcing the Fall Recipe Challenge Winner!
Dairy-Free, Fall
Ingredients
3/4 cup coconut flour
1/4 cup peanut (or other nut) flour. I used almond flour.
1/4 tsp salt
3/4 tsp pumpkin pie spice
1 tsp cinnamon
1 1/4 cup egg whites, or 6 large eggs
3/4 cup pumpkin puree
1 cup non-dairy milk (almond milk works great)
1/2 cup maple syrup or honey (Kelly used Nature's Hollow sugar-free syrup. I used maple syrup)
1 tsp vanilla extract
1 tsp baking powder
1/4 cup peanut (or other nut) flour. I used almond flour.
1/4 tsp salt
3/4 tsp pumpkin pie spice
1 tsp cinnamon
1 1/4 cup egg whites, or 6 large eggs
3/4 cup pumpkin puree
1 cup non-dairy milk (almond milk works great)
1/2 cup maple syrup or honey (Kelly used Nature's Hollow sugar-free syrup. I used maple syrup)
1 tsp vanilla extract
1 tsp baking powder
Directions
Pre-heat the oven to 375 degrees.
Mix together the dry ingredients--the flours, salt, and spices. Do not add the baking powder yet.
Bake at 375 degrees for 30-40 minutes, depending on the size of the muffin cups. The muffins should be slightly browned and a toothpick will come out clean.
When slightly cooled, remove the muffins from the pan and brush them with melted butter and then roll them in the coconut sugar and cinnamon mixture.
Enjoy these yummy mini muffins for breakfast or a gluten-free snack!
Mix together the dry ingredients--the flours, salt, and spices. Do not add the baking powder yet.
Bake at 375 degrees for 30-40 minutes, depending on the size of the muffin cups. The muffins should be slightly browned and a toothpick will come out clean.
When slightly cooled, remove the muffins from the pan and brush them with melted butter and then roll them in the coconut sugar and cinnamon mixture.
Enjoy these yummy mini muffins for breakfast or a gluten-free snack!
What sounds good ?













