Prep Time
10 minutes
Cooking Time
45 minutes
Yields
8-10 Muffins
Ingredients:
1½ cups almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 Tbsp coconut oil
½ cup coconut nectar or raw honey
2 large eggs
1 cup fresh baked or canned pumpkin
¼ cup 70% cacao chocolate chips
¼ cup cacao nibs
1 Tbsp chia seeds
Directions:
In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. In a blender, puree oil, nectar, eggs and pumpkin until smooth. Stir wet ingredients into dry. Add chocolate chips. Place paper liners in a muffin pan. Scoop batter into paper liners. Bake at 350° for 40-45 minutes. Makes 8- 10 muffins.
Notes:
These muffins are gluten, grain, and dairy free and are a rich source of Vitamin A. Enjoy freshly baked or they freeze well also!