Pumpkin muffins recipe

This pumpkin muffins recipe is a truly healthy recipe for any kind of cake craving. Make up a big batch of these, storing them in the freezer and then thawing as needed. Just take them out the night before you plan on eating them. And if you have the time, cut your muffin in half, butter it up and toast it in a frying pan.

You can also serve these for dessert by adding four bananas to the recipe and leaving out the pumpkin purée.

Ingredients

2 bananas

400g puréed pumpkin

4 eggs

115g unsalted almond butter

55g butter, melted

55g coconut flour

2tsp ground cinnamon

1tsp bicarbonate of soda

1tsp baking powder

2tsp vanilla extract

1tsp sea salt

1tbsp ground chia or ground flaxseeds (optional)

85g dark chocolate chips or chopped nuts (optional)

Method

Preheat the oven to 180°C/gas mark 4. Line a muffin tray with paper cupcake liners.

Combine the bananas, puréed pumpkin, eggs, almond butter and butter in a blender, food processor or mixing bowl and mix well, mashing the bananas completely.

Add in the coconut flour, cinnamon, bicarbonate of soda, baking powder, vanilla, sea salt, ground chia or flax and chocolate chips or nuts, if using. Mix well.

Pour the batter evenly among the cupcake liners.

Bake for 30–35 minutes, or until the tops are golden brown.

Remove from the oven and allow the muffins to cool.

Recipe courtesy of Go With Your Gut by Robyn Youkilis, £14.99, published by Kyle Books.

Photographs by Ellen Silverman.