Flourless Pumpkin Coconut Muffins -- a naturally gluten-free, easy and quick, delicious breakfast/snack on the go!
STORAGE: Store muffins in an airtight container or ziploc bag at room temperature. Consume within 2-3 days -- or freeze them in ziploc bags (without the glaze)!
FOR FLUFFIER MUFFINS: For extra fluffy muffins, separate the yolks from the whites. Stir in the yolks with the rest of the ingredients, and beat the whites separately until stiff. Add beaten whites to the batter after mixing in the coconut flakes to the batter. Beaten whites have to be incorporate little by little, gently. Because I found these pumpkin coconut muffins to be fluffy enough as they are, I didn't separate the whites from the yolks or beat the egg whites until stiff for mine.