VEGAN
VEGETARIAN
DAIRY FREE
GLUTEN FREE
These muffins are perfect for breakfast as they are not too sweet, and since the recipe uses quinoa and rice flour they are gluten free and full of protein–woo hoo!
Method:
1. Preheat the oven to 170°C.
2. Mix all the dry ingredients in a bowl.
3. Steamed the pumpkin until soft.
4. In a separate bowl, combine pumpkin and coconut oil.
5. Combine the wet and dry ingredients and mix thoroughly.
6. Place the mixture in muffin trays and cook for 20 minutes or until golden brown.
