Pumpkin Apple Chia Muffins


These muffins are a favorite with my clients, I bake batches of them several times a month.  I often make them for myself, too, and always stash some in the freezer to have for later.  Moist and flavorful, they make a great breakfast or snack, warmed in a toaster oven and slathered with coconut oil or nut butter.

Pumpkin Apple Chia Muffins
Yields 9
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  1. 6 eggs (if your eggs are very large use only 5)
  2. ½ cup canned pumpkin
  3. 1 medium apple, peeled and grated
  4. ½ cup coconut oil, melted
  5. 1 tsp pure vanilla extract
  6. 2 Tbsp molasses
  7. ½ cup coconut flour
  8. 2 Tbsp chia seeds, ground
  9. 1 ½ tsp cinnamon
  10. ½ tsp sea salt
  11. ¼ tsp baking soda
  12. ¼ tsp nutmeg
  13. ¼ tsp ginger
  14. ¼ tsp cloves
  1. Preheat your oven to 350 degrees. Line your muffin tin with parchment paper baking cups, they’re the easiest way to ensure your muffins won’t stick. If you don’t have these, grease your tin with coconut oil.
  2. Whisk the eggs and the next five ingredients in a large bowl - this is your wet mixture. In a separate bowl, combine the coconut flour with the remaining ingredients - this is your dry mixture.
  3. Add the dry mixture to the wet mixture, stirring to combine.
  4. Spoon the batter into the muffin tin distributing it evenly among 9 of the cups.
  5. Bake for 35 minutes. Cool and enjoy!
  1. *muffins should be stored in the the refrigerator 24 hours after baking
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  1. […] was really happy with the pumpkin apple chia muffins I created a few months ago, but eating them a few times a week isn’t part of my new coconut […]

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