This is a GAPS Diet friendly recipe (as most of other of my recently published recipes).
This recipe is plainly good for you in terms of compromised digestion – as it ticks most boxes for anyone who suffer from IBS. It is safe to eat.
Besides, it is also a very tasty muffin recipe, that everyone will enjoy, whenever you have dietary restrictions or not.
It is not a typical muffin that you find in your local cafe, as it is gluten free, sugar free option with a unique rich flavour.
If you tried it… you would consider having it as your go to muffin recipe. I do, despite the fact, I can eat most of foods these days.
I still choose the more exotic, healthier options.
Why not? Nourish your gift of health, whenever you can.
Makes 12 1/4 cup soft butter, ghee, or coconut oil
6 eggs 1 inch ginger root, grated finely
3 tablespoons coconut flour
1 teaspoon sea salt 1 teaspoon cinnamon
1 teaspoon vanilla essence
2 cups almond flour
1-1/2 cups cooked pumpkin or squash
Coconut oil for oiling muffin pan
Preheat oven to 150 degrees C.
In a food processor or stand mixer, combine butter, eggs, ginger, coconut flour and salt. Blend well, making sure the coconut flour is well mixed in. Add remaining ingredients and mix well.
Grease muffin pan with coconut oil. Fill nearly full with batter and bake for 18-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.