GF Pumpkin Chocolate Muffins

I have used the GF plantain coconut pancake recipe as the base for many, many other baked goods, this is no exception. Ingredients: 1 can pumpkin puree 4 eggs 2 tsp vanilla 3 Tbsp extra virgin coconut oil 1/8 tsp salt (a generous pinch) ½ tsp baking soda 2.5 scoops of chocolate flavored protein powder dash of cinnamon large dash of pumpkin pie spice Extra coconut oil for greasing muffin tin preheat oven to 350F, mix all ingredients in a bowl. You might want to add additional protein powder or flour (GF or not) till you reach the desired consistency. I didn't measure the spices (obviously) and would probably use more than a dash as these were little on the bland side. I'm also thinking of substituting the coconut oil in the recipe with applesauce, I think that would taste yummy and still serve the purpose. Bake 10-15 min

GF Plantain Coconut Pancakes

Ingredients: 2 large green plantains (about 2 cups pureed) 4 eggs 2 tsp vanilla 3 Tbsp extra virgin coconut oil 1/8 tsp salt (a generous pinch) ½ tsp baking soda Extra coconut oil for frying Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes). Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat. Pour batter into the frying pan until your pancake is the desired size. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!). Flip! And cook on the second side for 1½-2minutes. Repeat with remaining batter, adding a little more coconut oil to your pan as needed. Note: The plantains MUST be green. If you let them get ripe, the batter never thickens (which would probably make really good crepes...)