Pumpkin Seed Muffins

These are a family favorite for Thanksgiving and birthday parties. We can't wait for an excuse to make them again soon!

Ingredients
2 cups pumpkin seed butter (made with coconut oil + sea salt)*
3 lg bananas, very ripe
4 duck eggs**
1 tsp baking soda
2 tsp champagne vinegar

Blending:
Blend pumpkin seed butter and banana in food processor until completely blended
Add eggs and blend again
Add baking soda and blend again
Add 1 tsp vinegar and blend again

Baking: Divide into ~24 cupcakes, using paper lined tins. Bake @ 400 for 10 minutes, or until a knife that goes in comes out cleanly when you test it.

Enjoy!

*I make our pumpkin seed butter from seeds soaked for 7+ hours and then dehydrated. There is a brand of "sprouted" pumpkin seeds available called "Go Raw" so if I don't have time for the sprouting process this is what I use. I can get those at Whole Foods locally. The sprouting process makes the seeds more nutritious and more digestible. When I make the pumpkin seed butter (I use a Vitamix or food processor and I just use pumpkin seeds, coconut oil, and sea salt) I store it in an old coconut butter jar that is exactly 2 cups so I don't have to measure out sticky pumpkin seed butter when I make this recipe.

**Note on eggs: Using duck eggs will make these cupcakes rise better and remain "full" and beautiful when they cool. My experience is that even amazing PolyFace chicken eggs will look full until they cool and then the tops will shrink back / fall in on themselves. There is a greater "rising agent" in duck eggs so they are awesome for baking and regarding taste you will never know it isn't a chicken egg! Other eggs with wonderful rising action are emu and ostrich eggs, although you have to be a little careful with those - they may rise a little higher than you are bargaining for so don't fill the cupcake holders too full.