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Description
Need a high protein, vitamin-packed gluten-free pick me up for your afternoon snack? Try these Chocolate Chip Almond Flour Pumpkin Muffins. They are filled with almond flour and pumpkin and taste delicious!
Ingredients
- 1 cup Almond Flour
- 1 cup Gluten Free Flour (I Used Bob's Red Mill)
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- 2 whole Eggs
- ¼ cups Pure Maple Syrup Or Honey
- ½ cups Canned Pumpkin
- 2 Tablespoons Avocado Oil (or Melted Coconut Oil)
- 1 Tablespoon Apple Cider Vinegar
- 1 cup Gluten Free Chocolate Chips (I Use Enjoy Life)
Preparation
Preheat oven to 350°F.
Mix all dry ingredients in a large bowl with a whisk. Make a well in the center and add all wet ingredients. Stir until combined.
Line muffin pan with wrappers and fill each cavity about ½ to ¾ full. Add more chocolate chunks on top if desired. Bake for 15–20 minutes or until a toothpick inserted in center comes out clean.
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