Grain Free Pumpkin Muffins
A grain free pumpkin muffin made with almond butter instead of flour.
Equipment
- mixing bowl
- Measuring cups
- Measuring spoons
- muffin pan
- oven
- mixing spoon
- table spoon for filling muffin pan
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1/3 cup honey
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2-1 tsp pumpkin pie spice optional
- 1/3 cup chocolate chips optional
Instructions
- Preheat oven to 350 degrees.
- Stir the almond butter well to make sure there is no separated oil.
- Add 1/2 cup of almond butter to mixing bowl.
- To the almond butter add 1/2 cup of pumpkin puree.
- Next add 1 tsp of vanilla.
- Add 1/3 cup of honey, or your favorite sweetener.
- Add 2 eggs.
- Mix well
- Next sprinkle the following ingredients over this mixture.
- 1/2 tsp baking soda.
- 1/2 tsp baking powder.
- 1/4 tsp salt.
- 1 tsp pumpkin pie spice, if desired.
- Again mix well
- Finally, add 1/3 cup of chocolate chips.
- Mix one more time and you are ready to bake.
- Use a spray oil to spray muffin pan or muffin cups.
- Fill each muffin cup about 3/4 full.
- Bake at 350 degrees for 15 minutes.
- Enjoy!
Video
Notes
The size of your muffin pan will affect the serving size and nutritional information.