Pumpkin Almond Butter Chocolate Muffins
In keeping with the pumpkin theme, I added in pumpkin chocolate chips from Lily’s (totally optional – could use regular chocolate chips) These are freezer friendly too. However, I didn’t get a chance to freeze any as they were gone within a few days. Enjoy these cake-like muffins and maybe make 2 batches as they will not last long!
Cherise.mazur
Cake-like muffins for a healthy quick snack
1 cup pumpkin puree
1 egg
1/2 cup creamy almond butter
1/4 cup coconut sugar
1/4 cup maple syrup
1/4 cup flaxmeal
1/2 cup almond milk (or other dairy free milk)
1/4 cup melted coconut oil
1 cup oat flour (or GF flour)
1/2 cup cacao powder
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup pumpkin chocolate chips (or regular)
Preheat oven to 375F and line muffin tray with 10-12 liners (depends on how big you like your muffins. I fill mine right to the top, maybe a little over)
Mix wet ingredients in a large bowl until smooth. (right through coconut oil)
Add in dry ingredients. Mix well. Then add in chocolate chips.
Divide batter evengly among muffin liners. Option to top with a few more chocolate chips.
Bake for 22-25 minutes. Test with clean knife to make sure done. Cool on wire rack.
Keep in fridge and warm up before eating for best taste experience!