PUMPKIN & COCONUT CREAM MUFFINS
- 200 g pumpkin puree
- 6 dates soaked (or extra 2 tbsp honey)
- 1.5 tbsp olive oil
- 1 egg
- 1 tsp cinnamon
- 25 g coconut cream powder
- 30 g honey
- 1 tsp baking powder
- 0.5 tsp baking soda
- 75 g whole wheat flour
- Blend the pumpkin, dates, oil, honey and egg together until smooth.
- Sift in the coconut powder, flour, baking powder, baking soda and cinnamon and fold until you obtain a thick batter. Spoon into muffin cases and bake in a preheated oven at 180 degrees Celsius for 20 minutes.
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