Recipe Friday: Rejuvena Paleo Pumpkin Muffins

Written by Marilyn Hawkes Category: Recipes Issue: December 2018
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Sometimes it’s hard to stay on track with healthy eating during the hectic days of December. When we’re busy and on the run, we tend to grab unhealthy snacks that may not be in our best interest. (I’m talking to you coffee shop blueberry scone.)

To help combat this bad habit, Judy Nicassio, a certified nutritionist with Rejuvena Health & Aesthetics, offers an alternative you can make ahead and carry with you: Paleo Pumpkin Muffins.

The muffins are made with coconut flour, which is rich in protein, fiber and fat, Nicassio says. “You’re going to feel full and satisfied.”

You can also be proactive by making a big batch and then popping them in the freezer so that when you’re in a hurry and don’t have time for breakfast, you can just grab one and go, she says. “It’s so easy.”

Paleo Pumpkin Muffins

Ingredients
½ cup coconut flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
1 tsp. baking soda
4 eggs
½ cup maple syrup
1/3 cup homemade of canned organic pumpkin puree, well drained
1 tbsp. almond milk
1 tsp. apple cider vinegar

Preparation
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cups and set aside. In a bowl, sift together the coconut flour, ground cinnamon, nutmeg, ground ginger and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and maple syrup on medium speed until pale and fluffy. Add in the pumpkin puree, almond milk and apple cider vinegar and beat until well combined. Add in the coconut flour mixture and mix to combine. Let the batter sit for 5-10 minutes to thicken. Spoon the batter into the paper liners. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.