I added ¼ cup of milk to this original recipe in the Everyday Keto Baking book and extended the baking time to 25 minutes.I recommend storing the muffins in the refrigerator because they spoil easily when left outside at room temperature.
Preheat your oven to 350°F (175° C, or gas mark 4).
Prepare a muffin pan by lining the muffin wells with liners. Grease the liners unless they are nonstick liners.
Place the purée, sweetener, and eggs in a bowl and blend well.
Add the baking soda, salt, nutmeg, cinnamon, cloves, ginger, coconut flour, and coconut milk to the bowl and mix well. Let the batter sit for a few minutes and then mix again.
Fill the muffin liners two-thirds full and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and serve. Store in a sealed container in the refrigerator for a few weeks, or in the freezer for a few months.