Vegan Coconut Flour Pumpkin Muffins {grain-free}

Your new favorite breakfast on the go: vegan coconut flour pumpkin muffins! They are easy-to-make, grain-free, gluten-free and so delicious.

Muffins will always be one of my favorite breakfasts (and snacks!) on the go, and this interpretation of pumpkin muffins provides a healthy new twist.

Rather than relying on traditional wheat flour, my newfangled interpretation of classic pumpkin muffins relies on coconut flour.

Coconut flour is naturally grain-free, gluten-free, nutritious (think high fiber and low carb), plus, it has a natural, subtle sweetness, which allows you to keep any added sugars to a minimum.

 

Feel free to swap in an equal amount of squash or carrot puree to replace the pumpkin, or use honey or coconut palm sugar in place of the maple syrup.

The one element of this recipe that cannot be varied is the chickpea flour.

The chickpea flour acts as an egg substitute. While other eggs substitutes, such as flaxseed meal, chia seeds, applesuace, or pysllium work in a broad range of recipes, they do not work wit coconut flour. It’s just the nature of coconut flour. In lieu of eggs, chickpea flour (plus water) is the only option for giving the coconut flour the structure needed to work in quick bread recipes such as this

Despite tasting sweet and rich, these lovely muffins have just 112 calories apiece, and will keep you feeling happy and full for hours! Happy baking, everyone!

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