Pumpkin Spice Muffins

Pumpkin Spice Muffins

Ingredients:
1 cup (250g) canned pumpkin puree
¼ cup (50ml) olive oil (light tasting)
3 eggs (room temperature)
2 tablespoons (35g) raw honey
¼ cup (45g)coconut sugar
1 teaspoon vanilla extract
½ cup (60g) tapioca flour
2 cups (185) almond flour
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 tablespoon (6g) pumpkin spice
2 teaspoons (3g) cinnamon
¼ teaspoon salt
3 tablespoons raw pumpkin seeds for the topping (sprinkle before going into the oven)

Method:
Preheat the oven to 350 degrees Fahrenheit.
Line a muffin pan with 12 parchment paper liners
In a large bowl, add the first six ingredients and mix together well
In another medium size bowl add the last seven ingredients and mix well
Combine the dry ingredients to the wet and fold together, do not over mix
Divide the mixture into twelve muffins, sprinkle the pumpkin seeds on top and bake for 20-22 minutes.
**I highly recommend reheating these before eating after the first day to bring back the soft moist texture.

Raspberry Muffins

These soft and moist raspberry muffins have a cake-like texture that will knock yer socks off. These gluten free, dairy free babies are easy to make and should be slightly warmed after the first day to bring back that memorable texture. Sometimes I like to make these a double or triple berry muffin by adding blueberries and blackberries to the raspberries. If you are allergic to nuts, simply remove the almond extract and slivered almonds from the recipe.

Yield 8 muffins
Ingredients
3 eggs (room temp)
⅔ cup coconut mylk (room temp)
¼ cup *mild  olive oil or melted butter
2 tablespoons raw honey
2 teaspoons vanilla extract
1 teaspoon almonds extract
⅔ cup coconut flour (sifted)
⅓ cup tapioca flour
2 tablespoons brown flax meal
2 teaspoons baking powder
¼ teaspoon salt
¾ cup raspberries
2 tablespoons slivered almonds (for the top)

Method
Set aside the raspberries and slivered almonds
Combine the wet ingredients together and mix with a fork
Add the dry ingredients to a large bowl and stir with a spatula
Add the wet ingredients to the dry and whisk together, the batter will thicken from the coconut flour. Fold in the raspberries
Fill greased or paper-lined muffin cups about two thirds full ( 8 muffin in total), sprinkle the slivered almonds on top of each muffin  and bake at 350 degrees fahrenheit for 18-20 minutes.

*Mild olive oil can still be from organic extra virgin QUALITY oil. When I say mild I just mean do not use your best strong flavoured, green looking olive oil.