*9 single servings
1. Preheat the oven to 375.
2. Coat/Grease a 12 cup muffin pan with coconut oil or any other lighter oil. (You may also use nonstick spray. I like the taste that the coconut oil puts on the outside of the muffins.)
3. In a small bowl, break the egg, and beat until stirred completely. Add the pumpkin, vanilla, agave and oil- be sure the coconut oil is melted first. Sit aside.
4. In another bowl, mix the flours, the cocoa powder and the salt.
5. Stir the liquid mixture into the dry mixture and add 1/3 cup any liquid. I used leftover coffee for a breakfast muffin taste, but you may also use vanilla almond milk, milk, or I've even used water and gotten a great result.
6. Last, stir in the raspberries or other berry, until incorporated.
7. Scoop the prepared batter into the pan and fill the cups 3/4 full.
8. Bake for 30 minutes and let cool in the pan away from the stove for 20 minutes.
9. Remove from the pan with a dull edged knife and place on glass plates to cool completely.
*I like to top mine with 1 tbsp. peanut butter for a double punch of protein. Use a natural peanut butter such as 100% natural Crazy Richards Creamy Peanut butter - this stuff doesn't clump up like other natural peanut butters do.
Also, if you happened to catch the last post, you may want a picture of the final dish, so I've added it to the post. Check it out here for a wonderful dinner inspiration!
Have a great Sunday!