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!
Servings: 15 muffins
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 3 tablespoons coconut oil melted
- 2 tablespoons unsweetened almond milk or milk of choice
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons flax meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice optional
- 1/4 cup mini chocolate chips dairy free + more for sprinkling on top of the muffins
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes!
Nutrition
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