Pumpkin Almond Butter Chocolate Muffins
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 esperience!