Paleo Pumpkin Chocolate Muffins – Egg & Nut Free w/ Whole 30 Option

Pumpkin Chocolate Muffins -Paleo, Egg & Nut Free-5239 #Whole 30Another Paleo treat with no nuts and no eggs…..my newest baking challenge!

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Paleo baked goods without nuts and eggs are not a shoe-in.  Coconut flour is an easy enough option, but coconut flour LOVES eggs, so figuring out a way work with one and without the other can be a bit daunting.

I have started with two major binders in this recipe:

  1. Pumpkin, which I have used frequently to replace eggs in regular gluten free vegan baking. It functions much the same as sweet potatoes, banana, or applesauce would.
  2. The other is psyllium husks.  Psyllium is a seed and is sometimes taken in supplement form…a major insoluble  fiber source.  While psyllium is the big guns, I have an instinct that chia seed meal (a reader said it did!) might work well here too, and I would like to try gelatin as well.  But my guess is either one of these will only work in conjunction with the other binder (fruit and veggie purees).  Time will tell!

I couldn’t keep my kids out of these….shocking considering they usually dislike Paleo baked goods and are not fond of coconut flavored things.  The cocoa powder masks the strong coconut flour taste!

WHOLE 30?  You could make these by subbing at least half of the pumpkin with banana puree and leave the suagr out.  They will not be super sweet with only bananas doing the sweetener duty, you could consider adding some pureed dates too (also a good binder).  Just make sure you use about a 1 3/4 cup pumpkin/banana/date puree total!

NOTE:  Because of the psyllium seed, these will be a bit gummy on removal from the oven but achieve texture perfection when fully cooled!

 

Pumpkin Chocolate Muffins -Paleo, Egg & Nut Free-5219 #Whole 30

Paleo Pumpkin Chocolate Muffins - Egg & Nut Free
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 15oz can pumpkin puree
  • ¾ cup palm sugar (you can add more or less to taste, I use stevia if I want it sweeter)
  • 6 tablespoons melted coconut oil or palm shortening
  • 3 tablespoons psyllium husks
  • 1 tablespoon vanilla extract
  • ¼ teaspoon liquid stevia extract (equivalent to about ¼ cup sweetener)
  • 1½ teaspoons EACH baking soda & baking powder
  • ½ teaspoon sea salt
  • 6 tablespoons coconut flour, sifted
  • ¼ cup cocoa powder
  • Optional Add In's: cranberries, cherries, chocolate chips, toasted nuts.
Instructions
  1. Preheat oven to 350 degrees, grease a mini muffin or muffin tin.
  2. In the bowl of a mixer, mix the pumpkin, sugar, oil, vanilla, psyllium husks, and stevia.
  3. With the mixer running, sprinkle in the baking soda, powder, and sea salt.
  4. Continue with the coconut flour and cocoa powder.
  5. Mix in any add ins if you choose.
  6. Roll about 3 tablespoons of dough (about 4 for large muffins) in your hand. Mixture should be easy to handle.
  7. Place in prepared muffin tin, should fill to the top, these do not rise or spread out much.
  8. Bake for about 20-23 minutes for mini muffins, and an additional 5 minutes for large muffins.
  9. The muffins will be soft when they are removed from the oven, and a bit jelly like from the psyllium. The best texture is achieved when they have fully cooled!
  10. Can be stored on the counter in an airtight container for several days.

Pumpkin Chocolate Muffins -Paleo, Egg & Nut Free-5229 #Whole 30

 

This recipe was shared on  Mostly Homemade Mondays, Fat Tuesday,Hearth & SOul,  GF Tuesday, Waste Not Want Not,  GF Wednesday, Pennywise Platter,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Breads & Muffins, Breakfast, Grain Free/Paleo, Vegan
2 comments on “Paleo Pumpkin Chocolate Muffins – Egg & Nut Free w/ Whole 30 Option
  1. via Pinterest Amanda naturally:
    Just wanted to let you know I made this today and subbed chia seeds 1-for-1 for the psyllium husks and they turned out perfectly!

  2. via Pinterest, Raia @ Raia’s Recipes

    These sound amazing Tessa! Thanks for sharing them at Savoring Saturdays!

Welcome, I am happy you are here!
My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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