Paleo Pumpkin Muffins

A delicious & dense Paleo muffin. Perfect for a school lunch box treat!

Paleo pumpkin muffins

GF | DF | NF | RSF

1 cup Cassava Flour
1/3 cup coconut flour
3/4 tsp baking powder
1/2 tsp bicarb soda
1 tsp apple cider vinegar
2 bananas (mashed)
1/2 small butternut pumpkin
1/2 cup pure maple syrup
1/4 cup melted coconut oil + 1 TBSP for roasting pumpkinsprinkle of cinnamon (for pumpkin)
2 pasture raised eggs
1/2 cup dark chocolate chips or blueberries ((Optional))

Preheat oven to 180C.
Roughly chop the pumpkin and remove skin and seeds, coat in the 1 TBSP coconut oil and a sprinkle of cinnamon, place in oven until soft (about 20 minutes). Once cooked, place in a blender/thermomix and blend until a smooth puree.
In a medium bowl, mix together cassava flour and coconut flour.
In a small bowl, mix together the baking powder and baking soda. Add the apple cider vinegar and stir until reacts.
In a separate large bowl, combine the mashed banana, pumpkin puree, maple syrup, coconut oil, egg, and the baking soda/powder mixture. Whisk together until well combined. Pour the dry ingredients into the bowl with the wet then stir together until the flour is incorporated. Fold in the chocolate chips/blueberries.
User either a silicone muffin tin or line a muffin tin. Fill each muffin tin about 3/4 of the way full. Bake in the oven for about 20 minutes, until edges are golden brown and firm. Allow to cool for at least 10 minutes before serving. Enjoy!