Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

They tasted even better than they looked! I got the recipe from “Against all Grain”. It was easy and they taste even better than they look. Chocolate chips are optional as they are “controversial” in the paleo world.

2cups almond flour (if you use almond meal you will just have little almond bits; if you don’t mind this then go for it) This can be found at Trader Joes, Whole Foods, Target, and even Walmart.
3T coconut flour
1tsp. baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp sea salt
3/4 cup pumpkin
1/3 cup grade B maple syrup or honey (I used honey since it is easier on the insulin)
2 large eggs at room temperature
2 tbs coconut oil, melted
1 tsp pure vanilla extract

Optional : 1/4 cup dairy free chocolate chips (scroll down to see the link for them. I found them at Target).

Mix all dry ingredients. In a separate bowl beat the wet ingredients. Combine the wet and dry ingredients slowly until smooth. Add optional chocolate chips if you would like. I was surprised to find that this was a “dry” batter. You need to spoon into the muffin tins as opposed to pouring.

Put batter into either parchment muffin cups or spray regular liners with a bit of coconut oil (found at Whole Foods and Trader Joes).

Bake at 350 for 25 min or until toothpick comes out clean.


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