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Anna's Muffins

Great for specific carbohydrate diet, and those doing GFCF (and rice-free and egg-free)

1 cup walnut flour
1 cup pecan flour
1 cup baked flesh of acorn squash, pureed OR:2 eggs
1/2 cup melted coconut butter
1 teaspoon baking soda
pinch of salt
honey to taste

Pre-heat oven to 350
Combine all ingredients and refrigerate at least 1 hour. Form batter into balls and drop into lightly greased cupcake tin (use (olive oil or coconut butter) Bake for 30-35 minutes. Cool, put tin in the freezer until muffins are firm, solid, and nearly frozen. Transfer to refrigerator.

Tip: Bakes better if the batter has been sitting covered in the refrigerator for a few hours. Other nut flours can be used instead of almond flour if desired.

Dietary Compliance

  • Corn-free
  • Egg-free
  • Feingold Diet/Low Phenol
  • GFCF (Gluten-free/casein-free)
  • Low/Lower-sugar
  • or cane sugar-free
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Vegetarian

Meal Category

  • Breakfast/Muffins

www.pecanbread.com. Recipe from David and Marisol

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