Servings: 12 Muffins
Grain-Free Chocolate Chip Pumpkin Muffins
Grain-Free Chocolate Chip Pumpkin Muffins are a fall infusion of deliciousness for breakfast or snack!
Ingredients
- 4 eggs
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk
- 1/3 cup coconut oil
- 1/2 cup honey or pure maple syrup
- 2 teaspoons pure vanilla extract
- 2/3 cup coconut flour
- 3/4 cup tapioca flour
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon fresh ginger peeled and grated
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line a 12-hole muffin tray with foil liners.
- Add all of the ingredients except for the chocolate chips to a blender or food processor. Blend until completely smooth. Stir in the chocolate chips.
- Scoop pumpkin muffin batter into the lined muffin tray, filling the holes ¾ of the way up.
- Bake on the center rack for 40 to 50 minutes, or until muffins are golden-brown around the edges and have set up.
- Allow muffins to cool for at least 30 minutes before unwrapping and devouring them.
Nutrition
Serving: 1Muffin, Calories: 204kcal, Carbohydrates: 24g, Protein: 4g, Fat: 11g, Fiber: 3g, Sugar: 13g