Hello. My name is Julianne and I am a coconut-aholic.

That's right. I recently ditched my body lotion and now slather organic extra virgin coconut oil all over my body. My Aussie deep 3-minute miracle conditioner smells like coconut, along with my Alba Botanics Leave-in conditioner. I swap coconut oil in baking recipes when they call for butter. And the smell of black coconut oil makes me swoon. So it's natural that I incorporate more coconut flour into my recipes, right? Right.

Coconut flour is a different beast in the kitchen. Typically, recipes using coconut flour call for a lot of eggs in order to balance out the consistency and increase the moisture. I used chia eggs instead (1 Tbsp chia seeds + 3 Tbsp water = 1 egg), in order to make these muffins completely plant-based. These muffins are high in protein and fiber, and are perfect for individuals who need a delicious grain-free, nut-free, vegan muffin without sacrificing taste.

INGREDIENTS:

• 3/4 c. coconut flour
• 1/2 c. pumpkin puree
• 1/2 c. pure maple syrup
• 1/4 c. organic blackstrap molasses
• 1 tsp. apple cider vinegar
• 6 chia eggs (mix 1 Tbsp chia seeds + 3 Tbsp water = 1 egg)
• 1 Tbsp. pumpkin pie spice

DIRECTIONS:

1. Preheat oven to 350F. Line a standard muffin tin with liners.
2. Mix all the ingredients together.
3. Divide the batter evenly into the 12 muffin tins. The batter does not rise, so shape accordingly.
4. Bake at 350F for 25-30 minutes or until the edges are crispy and golden.
5. Cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
6. Sprinkle with powdered sugar (optional).
7. ENJOY!