Grain-Free Pumpkin Chocolate Chunk Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
gluten-free, grain-free, dairy-free, paleo
Ingredients
  • 2 cups blanched almond flour (not almond meal)
  • ⅓ cup coconut flour
  • 2 tablespoons ALOHA Coconut or coconut sugar
  • 2 teaspoons powdered psyllium husk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • 3 large farm fresh eggs
  • ½ cup pumpkin purée (butternut squash or mashed sweet potatoes will also work)
  • ¼ cup coconut oil, ghee or butter, melted
  • ¼ cup maple syrup or honey
  • 2 tablespoons non-dairy milk
  • 1 ALOHA Original Superfood Dark Chocolate Bar, roughly chopped (or 2.5 ounces of your favorite Dark Chocolate)
Instructions
  1. cups blanched almond flour (not almond meal)
  2. /3 cup coconut flour
  3. tablespoons ALOHA Coconut or coconut sugar
  4. teaspoons powdered psyllium husk
  5. teaspoon ground cinnamon
  6. /2 teaspoon ground ginger
  7. /4 teaspoon ground clove
  8. /4 teaspoon ground nutmeg
  9. /4 teaspoon baking soda
  10. /2 teaspoon baking powder
  11. Pinch of salt
  12. large farm fresh eggs
  13. /2 cup pumpkin purée (butternut squash or mashed sweet potatoes will also work)
  14. /4 cup coconut oil, ghee or butter, melted
  15. /4 cup maple syrup or honey
  16. tablespoons nondairy milk
  17. ALOHA Original Superfood Dark Chocolate Bar, roughly chopped
  18. Preparation
  19. Preheat the oven to 350ºF. Line a standard muffin tin with 12 parchment or silicone baking cups.
  20. In a large mixing bowl, combine all of the dry ingredients and whisk well.
  21. In a medium mixing bowl, whisk together all of the wet ingredients. Add the wet ingredients to the dry, with a whisk to break up any clumps. The dough will be very thick.
  22. Using ¼ cup measure, spoon the batter (which is actually more dough-like), to each of the muffin tins. Gently press the batter down, to fill in the tins.
  23. Bake for 15 to 18 minutes. They are ready when they are starting to brown and are not soft when lightly touched on the top center and a toothpick comes out clean.
  24. Let cool several minutes in the tin, then transfer to a cooling rack. Store in the refrigerator for up to three days.
Recipe by Tasty Yummies at https://tasty-yummies.com/grain-free-pumpkin-chocolate-chunk-muffins/