Paleo Pumpkin Muffins
Servings: 12 muffins
Calories: 363kcal
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs room temperature
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup dairy free mini chocolate chips optional
Instructions
- Preheat oven to 350° and line a muffin tin with liners. I prefer parchment so the muffin removes easily.
- In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice, and salt. Stir and break up any large clumps.
- Add in the pumpkin, eggs, maple syrup, coconut oil, and vanilla. Stir well until completely mixed and no dry spots remain. Fold in the chocolate chips if desired.
- Scoop into muffin tin, making sure each one is as even as possible. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean.
- Store in the fridge if not eaten within a day.
Nutrition
Calories: 363kcal | Carbohydrates: 25g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 75mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2424IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg