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Pumpkin Coconut Muffins

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Pumpkin Coconut Muffins

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Tempo de preparo

50 min(s)


6 servings


  • Eggs | 2 unit(s)
  • Cabotia squash | 140 g
  • Xylitol | 1/2 cup
  • Coconut oil | 2 tablespoon
  • grated coconut | 50 g
  • Oat flour | 3 tablespoon
  • Chemical Yeast | 1 coffee spoon
  • Cinnamon |  to taste


  1. In a blender, beat the eggs and xylitol until a white foam forms. Add the other ingredients, except the yeast, and beat until you get a homogeneous mixture. Mix the yeast and cinnamon powder. I baked it in cupcake paper molds, but you can also use a 20 cm mold. Bake in a preheated oven at 200 degrees for about 30 minutes.

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