Pumpkin Cranberry Muffins

IMG_0453.JPGCan easily tweak the recipe for dairy/egg/sugar free. Very moist and fluffy! I found it a bit too sweet. Perhaps I’ll cut the honey down to 1/3 cup next time.

Recipe credit goes to littlebroken.com! Beautiful food photography on this site.

INGREDIENTS:

  • 1/3 cup liquid coconut oil
  • 1/2 cup honey (consider 1/3 cup for less sweet)
  • 2 eggs OR for egg free: 1/2 cup unsweetened apple sauce with 1 tsp baking powder
  • 1 cup mashed ripe banana (2-3 bananas)
  • 1 cup pumpkin puree (not pie filling)
  • 1/4 cup soy milk
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1.75 cups flour
  • 1/2 cup raisins or dried cranberries

INSTRUCTIONS:

  1. Preheat oven to 425F. Grease muffin pans with a bit of coconut oil.
  2. Mix coconut oil and honey. Whisk in eggs.
  3. Add banana, pumpkin puree, spices, baking soda, vanilla, salt
  4. Slowly add flour and mix until jUST combined. Fold in raisins.
  5. Spoon into muffin pans.
  6. Bake 5m at 425, reduce heat to 350, continue baking for ~17m or until toothpick inserted in the center of a muffin comes out clean.
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