These have become one of my go-to breakfasts. I can whip up a batch at the beginning of the week and remain satisfied all week long. I like to top my morning muffin with copious amounts of coconut butter, full of healthy fat, this way one muffin will keep me full until lunch.
1 T. gelatin and 1/4 c. water
1 can (15 oz) pumpkin puree
2 T. coconut butter
1/4 c. extra virgin coconut oil
1/4 c. coconut sugar
1 tsp. apple cider vinegar
1 tsp. cinnamon
1/2 tsp sea salt
1/4 c. coconut flour
1 c. cassava flour
1/2 tsp. baking soda
Preheat oven to 350 F. Lightly grease 8 silicone muffin cups with extra virgin coconut oil and place on a sheet pan.
Prepare gelatin egg. Place water in medium saucepan and sprinkle gelatin over water in an even layer. The gelatin will be soaked up by the water and no dry spots should remain. Place saucepan over low heat and gently warm, swirling the pan until gelatin is dissolved. This will happen quickly, it should take only a minute or so.
To saucepan add coconut oil and coconut butter, continue warming until they are melted. Stir. Remove from heat and add: pumpkin puree, coconut sugar, apple cider vinegar, cinnamon, and sea salt, stir well to combine. Add coconut flour, cassava flour, and baking soda and stir to combine. Immediately spoon muffin dough into prepared muffin cups.
Bake at 350 F for 30-35 minutes. Tops should be golden brown. Let cool slightly and then remove muffins from cups to cool on wire rack. They keep in the fridge all week long. To serve, warm in toaster then top with coconut butter.