By Rose Bryant
Coconut Cream Ingredients:
1 can organic coconut milk
Muffin Ingredients:
2 ripe bananas (brown spots)
2 cups finely grated carrots (or carrot pulp from juicer)
2 cups pumpkin puree (canned or cooked fresh)
2 cups gluten free flour of your choice
1 tsp baking powder
1 tsp baking soda
1/2 tsp finely ground sea salt
1tsp finely ground cinnamon
2 large organic eggs (egg substitute *vegan)
1/2 cup coconut oil (or oil of your choice)
1 tsp vanilla extract
1/2 cup raw organic honey (local preferred)
Coconut Cream Instructions:
Refrigerate 1 can of full fat (*not lite) coconut milk - for at least 5 hours - so the cream separates from the coconut water. Open can and scoop out with a spoon the cream on the top - keep the coconut water to drink or cook with. Put in medium mixing bowl and whip vigorously for 2-5 mins until it is fluffy. Set in fridge to thicken while cooking muffins.
Muffin Instructions:
Preheat oven to 365F. Put flour, baking soda, baking powder, salt and cinnamon together in a bowl, stir together and set aside. In another bowl combine eggs or egg substitute, coconut oil (melted), vanilla, honey, bananas (mashed), pumpkin puree and grated carrot. (Fresh pumpkin puree can be made by either steaming or boiling the cut up pumpkin pieces until soft when sticking with fork - then mash up like mashed potatoes until you have a puree.) Then mix the wet and dry ingredients together and pour into muffin tin - first either using muffin paper liners or using coconut oil - so the muffins don't stick. Put in oven for 35-45 mins (ovens vary). Checking with a toothpick in the middle of muffin - if it comes out clean then they are done! Allow to cool for 10-15 mins. Top with chilled coconut cream and enjoy!
Coconut Cream Ingredients:
1 can organic coconut milk
Muffin Ingredients:
2 ripe bananas (brown spots)
2 cups finely grated carrots (or carrot pulp from juicer)
2 cups pumpkin puree (canned or cooked fresh)
2 cups gluten free flour of your choice
1 tsp baking powder
1 tsp baking soda
1/2 tsp finely ground sea salt
1tsp finely ground cinnamon
2 large organic eggs (egg substitute *vegan)
1/2 cup coconut oil (or oil of your choice)
1 tsp vanilla extract
1/2 cup raw organic honey (local preferred)
Coconut Cream Instructions:
Refrigerate 1 can of full fat (*not lite) coconut milk - for at least 5 hours - so the cream separates from the coconut water. Open can and scoop out with a spoon the cream on the top - keep the coconut water to drink or cook with. Put in medium mixing bowl and whip vigorously for 2-5 mins until it is fluffy. Set in fridge to thicken while cooking muffins.
Muffin Instructions:
Preheat oven to 365F. Put flour, baking soda, baking powder, salt and cinnamon together in a bowl, stir together and set aside. In another bowl combine eggs or egg substitute, coconut oil (melted), vanilla, honey, bananas (mashed), pumpkin puree and grated carrot. (Fresh pumpkin puree can be made by either steaming or boiling the cut up pumpkin pieces until soft when sticking with fork - then mash up like mashed potatoes until you have a puree.) Then mix the wet and dry ingredients together and pour into muffin tin - first either using muffin paper liners or using coconut oil - so the muffins don't stick. Put in oven for 35-45 mins (ovens vary). Checking with a toothpick in the middle of muffin - if it comes out clean then they are done! Allow to cool for 10-15 mins. Top with chilled coconut cream and enjoy!
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