Chocolate Chip Almond Flour Pumpkin Muffins

Need a high protein, vitamin packed 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! {gluten free}

Happy Monday guys!  Hope you all had a great weekend and it wasn’t as rainy as ours. All our games were rained out and we pretty much vegged out all weekend.

It was glorious!

Sometimes you need those lazy weekends to catch up on your new favorite shows. In our case, that show is Touch on Netflix.  Check it out. It’s not often that we all find a show we like and it’s appropriate for all ages.  It is so cute and really makes you think.

These lovely Chocolate Chip Almond Flour Pumpkin Muffins (what a mouthful) were inspired by my trip to Costco last week.  I found this Blue Diamond Almond Flour and had to try it out.

I love this new product because they grind the almonds so fine that they become a powder and this means your gluten-free baked goods are more likely to turn out. They sift skinless almonds so there won’t be any hard pieces of skin in your flour.  Huge win!

Generally, I replace half the flour with almond flour and I like to use Bob’s Red Mill 1 to 1 Gluten Free Flour or similar for the other half. Almond flour is healthy and full of protein but it can add too much fat to your baked goods.  Remember how they say just eat a handful of almonds?  Well, same here.

These are nothing like the packaged muffins you find in the grocery store.  They are full of protein, Vitamin A, Vitamin C, and fiber.

These Chocolate Chip Almond Flour Pumpkins Muffins are…

• moist
• dense
• flavorful
• full of melty chocolate chunks
• totally satisfying and filling
• gluten free

These Chocolate Chip Almond Flour Pumpkin Muffins are perfectly filling for morning or an afternoon snack.  They have a dense, moist texture not fluffy like regular white flour muffins.  They do not spike your blood sugar and make you crave sweets for the rest of the day.  The only refined sugar is in the chocolate chips and you can use a dark chocolate bar with no sugar if you prefer.  Just chop it into small pieces. I sweetened mine with maple syrup but you can also use honey, agave or regular sugar.

Chocolate Chip Almond Flour Pumpkin Muffins {gluten free}

Need a high protein, vitamin packed 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!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Servings: 12

Calories: 214kcal

Author: Karen Kelly

Ingredients

• 1 cup almond flour I used Blue Diamond
• 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 1/4 cup maple syrup honey or agave will do
• 1/2 cup pumpkin from a can not pumpkin pie filling
• 2 tbsp avocado oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 1 cup gluten-free chocolate chips I used Enjoy Life Mega Chunks

Instructions

• Preheat oven to 350°.
• 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 1/2 - 3/4 full. Add more chocolate chunks on top if desired.
• Bake for 15-20 minutes or until a toothpick inserted in center comes out clean.

Nutrition

Calories: 214kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 46mg | Fiber: 2g | Sugar: 14g | Vitamin A: 33.2% | Vitamin C: 0.6% | Calcium: 6% | Iron: 6.6%

I suggest storing these in an airtight container in the refrigerator.

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