Pumpkin Granola Muffins
Did somebody say pumpkin granola muffins? I sure did, and I’m singing it from the rooftop. These gluten free pumpkin granola muffins are light, tasty and completely dairy free and refined sugar free, too! Winner, winner 🙂
Servings Prep Time
10-12 10minutes
Cook Time
20minutes
Servings Prep Time
10-12 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F (177°C) and adjust an oven rack to the middle position. Line a cupcake pan with parchment cupcake papers. Very lightly grease them with coconut oil or ghee.
  2. Line a cupcake or small muffin pan with parchment papers. Very lightly grease them with coconut oil or ghee.
  3. In a medium mixing bowl, sift together the arrowroot flour, coconut flour, spices, sea salt, and baking soda until combined.
  4. In the pitcher of a high-speed blender, blend the eggs, maple syrup and vanilla extract on medium-high until frothy. Pour the dry ingredients into the wet ingredients and blend again until smooth.
  5. Slowly melt the coconut oil over low heat and allow it to cool slightly. Once the oil has cooled, pour it into the batter in the blender. Blend once more until smooth but do not over-blend!
  6. Fill each liner half-way full with batter. Evenly disperse the pumpkin flax granola on top and cover with the remainder of the batter.
  7. Bake at 350°F (177°C) for about 18-22 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing from the pan.
Recipe Notes

Keep the muffins in an airtight container in the refrigerator for up to one week.