Pumpkin espresso muffins

By xxcrazymeg69xx

Ingredients

• banana, peeled
• 1/3 cup pumpkin puree
• 1/2 cup sunflower seed butter (or other nut butter)
• 1/4 cup coconut oil, melted
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 3 eggs
• 3 tablespoons coconut flour
• 2 teaspoons instant coffee (I used coffee grounds)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• pinch of salt

Preparation

Step 1

1.Preheat oven to 350 degrees.
2.Place banana, pumpkin puree, sunflower seed butter, coconut oil, honey, vanilla extract, and eggs in a food processor and puree until smooth.
3.Then add the coconut flour, instant coffee, cinnamon, baking soda and powder, and pinch of salt. Puree once more until completely combine.
4.Scoop ingredients evenly into 6-8 lined muffin tins* (I used silicone liners, but you could also use paper liners).
5.Place in oven to cook for 20-23 minutes or until completely cooked through.
6.Once muffins are done cooking, either eat them as muffins OR let them cool to use as french toast rounds.
7.When muffins have cooled, cut each muffin in half, widthwise.