Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 muffins
Blend together the eggs, butter (or oil), pumpkin or squash, sweetener, cinnamon, mace, salt and vanilla.
Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.
Pour batter into greased muffin cups.
Decorate muffin tops with a pecan or shredded coconut, if you wish.
Bake at 400 degrees F for 18 minutes, or until a toothpick or fork comes out clean.
* If you need to substitute for baking powder, 1 tsp. of baking powder equals:
- 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch OR
- 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt to replace 1/2 cup non-acidic liquid in the recipe
Serving: 1muffin | Calories: 375kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 164mg | Sodium: 247mg | Potassium: 174mg | Fiber: 5g | Sugar: 48g | Vitamin A: 3415IU | Vitamin C: 1.2mg | Calcium: 59mg | Iron: 1.7mg