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!
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Servings: 12
Ingredients
- 1 cup almond flour I used Blue Diamond
- 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¼ cup maple syrup honey or agave will do
- ½ cup pumpkin from a can not pumpkin pie filling
- 2 tablespoon avocado oil or melted coconut oil
- 1 tablespoon 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 ½ - 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.
Equipment
Nutrition
Calories: 214kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 46mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1660IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 1.2mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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