This is an amzingly simple, nutrient rich, and delicious recipe for a handy grab and go breakfast! Make it for brunch, and your friends and family will never believe there’s no flour in these muffins. I didn’t create this recipe. I found it on the internet somewhere, but of course I modified it to suit my own needs. So here is my version of the recipe. I hope you enjoy it as much as we have!
Flourless Pumpkin Chocolate Chip Muffins
1 1/3 c Almond Butter (creamy or crunchy)
2/3 c Organic Pumpkin (plain pumpkin, not pumpkin pie filling)
4 Pastured Eggs
6 tbs Maple Syrup or Raw Honey
2 tbs Pumpkin Pie Spice
2 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Sea Salt
2/3 c Enjoy Life Chocolate Chips
Preheat oven to 350 degrees. Add all ingredients to a large mixing bowl, except chocolate chips. Beat until fluffy. Stir in chips. Drop mixture into muffin cups. I like the silicone baking cups, or the unbleached muffin papers. Fill about 2/3 full. This should be about 1/4 c of mix. Bake at 350 degrees for about 25 minutes, or until toothpick inserted in the middle of the muffin comes out clean. Be careful not to over bake. Makes about 16 full-size muffins. If you would like to freeze these, wrap individually in plastic wrap before placing in a bag in the freezer.