fresh water peaches
Prep Time: 10 min
– 1 Cup Cassava Flour – ¾ Cup Almond Flour – 1 Tablespoon Cinnamon – 1 + ¼ Teaspoons Ground Ginger – 2 Teaspoons Baking Powder – ½ Teaspoon Baking Soda – ¼ Teaspoon Ground Clove – ¼ Teaspoon Salt – 1 Egg – 1 Cup Pumpkin Puree – ⅓ Cup Coconut Sugar – ¼ Cup Organic Blackstrap Molasses
Cook Time: 30 Min
Start by adding the cassava flour, almond flour, baking powder, baking soda, salt, and spices into a mixing bowl. Use a fork or whisk to blend until fully combined.
Next, add the egg, pumpkin puree, coconut sugar, and molasses into a separate bowl. Use a whisk to blend until fully combined.
Stir the two mixtures together until it becomes a thick batter.
Next, grease your muffin tins with coconut oil or line them with parchment paper muffin liners. Fill your muffin tins to the top! It should make exactly 6 medium/large muffins.
Bake at 350 degrees for 30 minutes.