Apple pumpkin muffin (IR)

Ingredients

• 50 g Apple, peeled, cored and coarsely grated
• 50 g Pumpkin, peeled, cooked, puréed
• 1 3/4 tbsp Stevia powder
• 5/8 tbsp Melted coconut oil
• 30 g Whole-wheat flour
• 90 g Coconut flour, unsweetened
• 3 tbsp Pumpkin seeds, toasted, unsalted
• 5/8 tsp Baking soda
• 5/8 pinch Salt

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Add apples and pumpkin purée in a large bowl and whisk in the maple syrup, then the oil.
4. Sprinkle the baking soda and salt over the top, then stir until combined.
5. Gently stir in the flours until barely combined.
6. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
7. Sprinkle the pumpkin seeds on the tops.
8. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.