When we think about breakfast staples muffins are in the top of the list, they are very versatile, easy to carry around, you can make them super healthy and still feel you're having dessert for breakfast.
To continue with the Fall theme these muffins are made with pumpkin and our Spiced Cacao Drink
Have you thought why we use spices during the cold seasons? they're delicious yes, but spices have anti-bacterial and anti-viral properties. Our Spiced Cacao pairs the immunity power of anti-oxidants in cacao with organic, raw and GMO spices like Ceylon cinnamon, nutmeg and cloves, we didn't want to stop loading this mix with goodness that's why we added ginger to it, very well known for its anti-inflammatory properties and its ability to aid digestion. No bad for a treat right?
These muffins are free of gluten, grains and processed sugar but full of flavor, a real pleasure and guilt free breakfast or snack option.
3/4 C. paleo flour (mine was a mix of almond, coconut and arrowroot flour)
1 C. pumpkin puree
1/2 tsp baking soda
1/4 C. liquid sweetener
1/4 C. coconut oil
1 tsp vanilla extract
Preheat oven at 350
Grease a 12 muffins pan with some coconut oil
Add all ingredients to a blender or food processor.
Fill muffins 3/4 of the way through
Bake for 25-30' or till a tooth pick comes out clean.
Remove from oven and let them cool down before you remove them from the muffin pan.