I told you guys we would get more varied today. From a one rep max to pumpkin Paleo muffins. This post comes from my beautiful wife, Emily, my nutrition and cooking contributor. Enjoy!
A Week of How-to:
Monday: How to Shop for and Buy Good Barbells, Bumper Plates, etc…
Tuesday: How to Program Strength Into CrossFit
Wednesday: How to Properly Work Up to a 1 Rep Max
Thursday: How to Make Paleo Pumpkin Muffins
Friday: How to Become a Member of “The Garage”
Pumpkin muffins have a special place in my heart. I love enjoying these year-round and it’s even better that these can be considered almost-Paleo. Although many people who follow a Paleo lifestyle don’t eat any sugar, many others eat only naturally-occurring sources of sugar. These muffins contain honey, which in my opinion is a great source of naturally-occurring sugar, especially if you use local, raw honey. These muffins are also made with coconut flour, so they are completely grain-free! Yay Paleo!
These muffins make a great breakfast item, snack, or dessert, depending how strict you are with your sugar intake.
1/2 cup butter, melted (We used Earth Balance Soy Free Spread)
1 teaspoon vanilla
1/2 cup honey
1/2 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut flour
Melt the butter in a small saucepan on stove or microwave and set aside.
Put muffin liners into 12 muffin cups. Preheat oven to 400°.
Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or a wire whisk.
Add in vanilla, honey, pumpkin, spices, salt, and baking soda. Mix until combined.
Slowly add in the coconut flour and the butter. Mix until just combined.
Divide batter evenly between muffin cups.
Bake at 400° for 15 to 19 minutes, or until no longer wet. Make sure these are not underdone, as they have a better consistency when they are thoroughly baked.
Let cool and enjoy this Paleo treat!