These muffins are a byproduct of my home grown pumpkins and my new DoTerra rosemary oil that arrived last week.
Rosemary oil is very high in antioxidants and wonderful for digestion, it’s also a great one to diffuse when working or studying as it promotes concentration and memory.
They are also a byproduct of my procrastabaking, which to be honest was worth not getting the important things on my to do list ticked off.
Makes 10 muffins.
- 1 cup of almond meal
- 1/4 cup of tapioca/ arrowroot flour
- 1 Tbsp of chia seeds
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 tsp of ground black pepper
- 1 cup of roasted pumpkin
- 3 eggs
- 2 drops of therapeutic grade rosemary essential oil
- 2 Tbsp of coconut oil
- 2 Tbsp of pumpkin seeds/ pepitas (optional)
- Preheat oven to 180.
- Remove skin from pumpkin, cut into small cubes and roast until soft, approx 20mins.
- Add pumpkin to food processor, blend until smooth
- Add all other ingredients and blend on high until the mixture is smooth.
- Spoon mixture into 10 cupcake cases.
- Sprinkle over seeds of using.
- Bake at 180 for 20-25mins.
- Allow to cool on rack for 10mins.
- Store in the fridge for up to 1 week.
They are lovely served warm with a generous serving of organic butter.