Healthy Pumpkin Muffins

Healthy Pumpkin Muffin Recipe

I love to make these in the fall, they are a great snack. You can make a batch and take them along when you need a quick bite. These are one of those things that I make so often I almost have the recipe memorized. These have no refined sugar, no gluten and no transfats so they can be considered good for you.

Pumpkin has a large amount of Vitamin A, potassium, Vitamin C and it contains Carotenoids which work against the effects of free radicals in your body, it's considered a superfood so all the more reason to make these muffins!

This recipe is based on one by Danielle Walker from Against All Grain, its found in the cookbook of the same name.

Ingredients:

2 cups blanched almond flour (do not use almond meal)

3T coconut flour

1 t baking soda

2 t cinnamon

1/4 t nutmeg

1/4 t ginger

1/2 t sea salt

3/4 c canned pumpkin puree

1/4 c maple syrup

1/4 c honey

2 T coconut oil, softened

2 eggs at room temperature

1 t pure vanilla

1/2 c chocolate chips (I like Enjoy Life) optional

1. Preheat oven to 350

2. Mix together coconut and almond flours, along with baking soda, cinnamon, nutmeg, ginger and sea salt in medium bowl.

3. In the bowl of a mixer, add the pumpkin, syrup, honey, vanilla and eggs and mix well.

4. Add the dry ingredients in and continue mixing until combined

5. Add in chocolate chips (if using)

6. Fill 12 paper-lined muffin cups and bake for 25-30 minutes until cooked through.