We’ve been working really hard the last few months to cut back the grains that our boys are eating because we are trying to heal some of their cavities naturally in lieu of dental fillings.
We’re taking a different approach and combining diet along with boosting their supplements – in hopes that we can help them remineralize their teeth. It hasn’t been too easy – since our boys love their share of muffins.
Baking with coconut flour can be a bit of a challenge – we don’t use coconut flour all too often, but anyone who uses it knows that it soaks up an incredible amount of moisture. Because of that, recipes with coconut flour use quite a LOT of eggs – it has been a trial and error process, trying to find just the right muffin recipes for the kids to take in their lunchbox for school but this one has worked well for us for several weeks.
This recipe produces muffins that freeze wonderfully – we prefer to make mini muffins, so the kids can take 2 each day for their school lunch. Although coconut flour is a bit more in price than regular organic, all purpose flour, a little goes a long way – so it will honestly last quite a while longer.
We didn’t use too many chocolate chips.. but we did push a few extra into the top of each one.
To ensure that this recipe stays grain-free, you may opt to make your own baking powder – to do that, use 1 part baking soda + 1 part cream of tartar + parts arrowroot. Make that in a jar, and store it in the pantry so you don’t have to make an individual amount for every recipe.
- 6 large eggs
- 1/3 C. heavy cream
- 1/4 C. coconut sugar
- 1 tsp vanilla extract
- 1/2 C. butter, melted
- 3/4 C. coconut flour
- 2 tsp baking powder
- 1 tsp baking powder
- 1 C. pureed pumpkin
- 1/3 C. mini chocolate chips
- Preheat the oven to 400 degrees F.
- Line your muffin pan with muffin liners - this particular recipe makes between 30 and 36 muffins.
- Combine the eggs, pureed pumpkin, heavy cream, coconut sugar, and vanilla until well combined. Add the baking powder, baking soda and coconut flour - stir just until moistened and then fold in the chocolate chips.
- Spoon the batter into muffin cups and bake for 15 minutes (or, until golden brown).
- Cool before removing from pan.
- Eat within 3-4 days or, if using for school lunches, freeze in zippered quart-size freezer bags and remove those that you need for lunches.