Thursday, October 20, 2022 11:42 AM
Another Post from Jocelyne Gross NTP A.C.N.
3 Tbsp coconut flour
1 Tsp baking soda
2 Tsp cinnamon
¼ Tsp nutmeg
¼ Tsp ground ginger
¼ Tsp cardamon (optional)
¼ Tsp cloves
¼ Tsp sea salt
¾ Cup pumpkin puree
1/3 Cup maple syrup or honey
2 Large eggs at room temperature
2 Tbsp coconut oil melted
1 Tsp pure vanilla extract
¼ Cup 100 cocoa dark chocolate chips or chunks (optional)
Preheat oven to 350 degrees F.
Line a muffin tin with baking cups.
Place the almond flour, coconut flour, baking soda, spices and salt in a small bowl and mix to combine.
Place the remaining wet ingredients in the bowl of a stand mixer and beat on high until combines or use a hand held mixer.
Slowly incorporate the dry ingredients into the wet, mixing with a spoon until smooth.
Gently mix in the chocolate chips or chunks if desired.
Pour the batter into the prepared muffin tin, filling each cup 2/3 of the way full.
Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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