As promised here is my super delicious, super nutritious, pumpkin muffin recipe. Feel free to make modifications based on allergies and preferences!
1 ½ cups all purpose gluten-free flour
1 cup almond flour (*can use sunflower or cassava flour too for nut free)
1/2 cup gluten free rolled oats
1/2 cup monkfruit sugar/sweetener
3/4 cup coconut sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon pink Himalayan salt
¾ cup coconut oil (if your coconut oil is solid you will need to melt it to liquid form)
3 large eggs
15 oz can organic pumpkin puree
1 tablespoon vanilla extract
¾ cup chocolate chips (I love Enjoy Life’s Chocolate Chunks) depending on your preference
1 teaspoon of each – ground flax and chia
Let’s get cookin’
1. Preheat your oven to 350 degrees.
2. Mix together all the dry ingredients in a large bowl.
3. In a smaller bowl combine the eggs, coconut oil (in liquid form), pumpkin puree and vanilla.
4. Add the wet mixture to the dry and mix together. Then mix in the chocolate chips.
5. Fill the lined muffin cups to about ¾ full. Bake for about 30-35 minutes. Test by inserting a fork – if it comes out clean they are done!
You could use non-stick spray if you do not have muffin liners. Paper muffin cups make for easier cleanup, but the muffins can stick slightly to the paper.
Almond flour has a good amount of protein and dietary fiber. Both of which are important to gut health.
Pumpkin Puree is low in saturated fat and a food source of Vitamin A, C, E, & K – as well as magnesium and dietary fiber.
Monk fruit and coconut sugar both have lower glycemic indexes than cane sugar, and I used both to enhance the flavor and texture.
Love & yum,