Description
Healthy pumpkin muffins made with almond flour and sweetened with maple syrup. Gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 2 cups almond flour (190g)
- 1/2 cup tapioca starch (60g)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips (I used 85% dark mini chips)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 silicone muffin liners.
- Combine the dry ingredients. This includes the almond flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
- Whisk in the wet ingredients. This includes the eggs, pumpkin puree, maple syrup and vanilla.
- Fold the chocolate chips into the batter. The batter is fairly thick.
- Scoop the batter into the lined muffin pan, filling each slot about 3/4 full.
- Place the muffins in your oven and bake at 350 degrees F for 23-25 minutes.
- Once the muffins have finished baking, remove them from the oven. Let them cool a couple minutes in the baking pan, then transfer them to a wire cooling rack (removing them from the silicone muffin liners).