Pumpkin Muffins with Pecan Streusel
Author: Sharla Ember
Recipe type: Muffins
Prep time:
Cook time:
Total time:
Serves: 12-16 muffins
- 1½ cup almond flour
- ½ cup organic coconut flour
- ⅛ cup organic flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon celtic sea salt
- 1 teaspoon organic non-alcoholic vanilla
- 3 pastured eggs
- 2 small organic bananas
- 1 cup pumpkin (fresh or canned)
- ½ cup organic coconut milk
- ¼ cup organic unrefined coconut oil
- 1 teaspoon liquid stevia or ⅓ cup local honey
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ⅛ teaspoon nutmeg
- 1 cup chopped pecans
- 2 teaspoons cinnamon
- ¼ teaspoon liquid stevia or 1-2 tablespoons local honey
- 3 tablespoons melted pastured butter or ghee
- Turn oven on to 350°
- Mix together dry ingredients (almond flour, coconut flour, flaxseed meal, spices, baking soda, celtic sea salt) Set aside
- Smash bananas in a bowl and add pumpkin, eggs, coconut milk, coconut oil, stevia or honey and vanilla
- Add dry ingredients into wet and mix well
- Spoon batter into muffin cups top with pecan streusel
- Bake 25-30 minutes until firm to touch and golden brown
- Chop pecans
- Add cinnamon, stevia and melted butter or ghee, mix well
- Spoon onto muffins before baking
Recipe by Sharla Ember at https://sharlaember.com/pumpkin-muffins-with-pecan-struesel/
3.5.3208