Grain Free Pumpkin Muffin
- 13 cups Amaranth Flour
- 13 cups Buckwheat Groats Flour
- 13 cups Arrowroot Starch
- 2 Tablespoons Flax Meal
- 3/4 teaspoons Baking Soda
- 1 teaspoon Cardamom
- 2 whole Eggs
- 1 can Pumpkin, 15 Oz Can
- 1 Tablespoon Coconut Oil
- 13 cups Xylitol Or Sugar
- Pre-heat oven to 350 degrees F.
- Place all dry ingredients into a bowl and whisk together (flour through cardamom on the above list).
- In another, large bowl add in your wet ingredients and sugar.
- Stir together.
- Add in the dry ingredients and mix till combined.
- Scoop batter into muffin liners and bake for about 20-25 minutes.
- Ours bake for about 21-22 minutes.
- This makes about 6-8 muffins depending on size of scoop and muffin pan.
amaranth flour, flour, arrowroot starch, meal, baking soda, cardamom, eggs, pumpkin, coconut oil, sugar
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/grain-free-pumpkin-muffin/ (may not work)