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Pumpkin Turmeric Muffins



Frank and I LOVE traveling but one of our favorite spots is Maine. Specifically Kennebunkport. Even more specifically, a little Inn called The Inn At English Meadows. It’s dreamy and quaint and everything that you would imagine with a name like that. Everytime we visit, the Inn Keeper makes the most lovely breakfast. And you can watch her and her team mixing and baking away through the big window while you sit and drink coffee right outside.

One reason (and there’s so many) that I love it here is because they always accommodate my lifestyle needs. Gluten-Free, No-dairy, Low Sugar. And they ALWAYS have the best options. You know when you go to a place and your only healthy choices are berries or a stale piece of gluten free toast? Yeah well not at this place.

Well the last morning we were here, the Inn Keeper served up the most amazing gf, df, paleo-friendly muffins. So of course, I asked her for the secret recipe and she was kind enough to give me two recipes (I’ll share the other one soon)! I can’t wait for you to try them. And you can add any ingredients/spices you want and they’ll still come out yummy!


  • 2 1/2 cups of almond flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. high quality sea salt
  • 3 large free-range eggs
  • 1/3 cups of pumpkin puree (or you can use mashed ripe banana)
  • 2 tsp. local raw organic honey
  • 1 tsp. turmeric
  • 2 tsp. coconut oil melted
  • 1 tsp. apple cider vinegar
  • (Optional: 1 tsp. vanilla, citrus zest or spice)


Blend dry ingredients. Whisk wet ingredients. Add the wet ingredients to the dry and fold in optional ingredients. Set oven to 350 degrees and bake for about 18-20 minutes. Let muffins cool in tin for 30 minutes and then remove!

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