Let’s face it. Our holidays revolve around food and lots of it. Having food sensitivities can add an extra measure of stress to your hustle and bustle!
This will be my first year braving the holidays with food restrictions. But I am armed and ready. I have gathered my recipes. I laugh in the face of all things gluten. Bring it on, turkey day.
These little muffins just made my A-list for Thanksgiving breakfast. They would make the perfect gluten-free, dairy-free, low fodmap addition to your holiday!
I made these three times, once as a loaf and twice as muffins. They turn out moist, full of pumpkin flavor, and make great leftovers! You could make them the night before and store in the refrigerator overnight. I personally love to chill them first and then pair them with a warm cup of coffee. Mmm.
- 3/4 c almond flour
- 1/2 c coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 c pumpkin (I buy Libby’s canned pumpkin)
- 1/4 c pure maple syrup
- 1/4 c canola oil (or coconut oil or butter)
- 3 eggs
Preheat oven to 325 F. Combine pumpkin, maple syrup, oil, and eggs in a bowl. In a separate bowl, combine flours, salt, baking soda, and spices.
Add liquid mixture to dry ingredients and stir to combine.
Fill muffin cups about half full with batter.
Bake in the oven for about 25-30 minutes until toothpick comes out clean. Place muffins on a cooling rack. When cooled, store in an airtight container in the refrigerator. You can eat them warm but these muffins taste best cold! Enjoy!
This recipe was adapted from the original bread found here.