Hokkaido Muffins GF


1 1/2 cups (200g) corn flour
1 3/4 cups (200g) millet flour
2 cups (200g) pumpkin, shredded
3 eggs
1 cup (100g) carob nibs or powder
3 Tbsp (50g) raw cacao
1/4 cup (50g) hazelnuts, chopped
1/2 tsp - 1 tsp cinnamon
1 Tbsp baking powder (aluminum free)
1 Tbsp raw honey



Shred the pumpkin and mix with all the ingredients.

Pour into the muffin pan previously coated with butter (or paper cups)

Bake at 350F (180C) for approximately 30 min, until golden on the edges.



Carob: healthy chocolate alternative, lowers cholesterol, has antioxidants, calcium and selenium.

Pumpkin: good for weight loss, rich in potassium, immune booster, protects skin from wrinkles.

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