Pumpkin Pecan Muffins gf/v

Pumpkin Pecan Muffins gf/v


2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water) 

1 small ripe banana (mashed)

1 cup purée pumpkin  

1/2 cup non- dairy milk

1/3 cup coconut nectar

1/3 cup coconut oil (melted)

1 tsp vanilla  


Dry ingredients 

1/2 cup ground pecan flour

1/2 cup gf oats

1 cup gf flour

2/3 cup coconut sugar

2 tsp cinnamon  

2 tsp baking soda

1 tsp salt  


Pecan Crumble Topping


1/2 cup ground pecan flour

3 tbsp melted coconut oil

3 tbsp coconut sugar  

1/4 cup whole pecans  



Preheat oven to 350 F. Make two chia eggs and let them rest while you melt coconut oil in a pan along with coconut nectar. Add to a mixing bowl along with mashed banana, pumpkin purée, milk and vanilla. In a separate bowl mix all the dry ingredients together well. Pour the pumpkin mixture into the dry ingredients and mix until well combined. Line a 12-muffin tin and scoop out batter into muffin tins (3/4 full). To make the crumble topping -  add all dry ingredients to a bowl, mix well and then add in coconut oil. When all combined add a spoonful to each muffin. Bake for about 30 minutes. Insert a toothpick to check if it’s done. Enjoy for up to a week in the fridge!



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