Chocolate Pumpkin Almond Flour Muffins
Chocolate Pumpkin Almond Flour Muffins! These muffins are Paleo, dairy-free and lightly sweetened with maple syrup. A great gluten free snack anytime of day!
Prep Time10 minutes mins
Cook Time23 minutes mins
Total Time33 minutes mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Servings: 15 muffins
Calories: 169kcal
Preheat oven to 350 F. Grease a muffin tin or line with muffin liners. Place all ingredients (except mini chocolate chips) into a food processor or blender. Blend on high until thick and smooth. Add the batter to a mixing bowl and fold the chocolate chips into the batter.
Transfer the batter into the muffin cavities by spooning it into each cavity, filling about 3/4 of the way full. Top each muffin with a few chocolate chips on top.
Bake at 350 22-24 minutes or until muffins are set on top. A toothpick should remove clean from the center of the muffins.
Let the muffins set 7-10 minutes in the pan after removing from the oven. Then transfer to a wire baking rack to set another 10 minutes before enjoying. Store muffins in the refrigerator up to 10 days or in the freezer up to 60 days.
Serving: 1muffin | Calories: 169kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 100mg | Potassium: 91mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2585IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 1.2mg