½cuppumpkin purée, butternut squash or mashed sweet potatoes will also work
¼cupcoconut oil, ghee or butter, melted
¼cupmaple syrup or honey
2tablespoonsnon-dairy milk
1ALOHA Original Superfood Dark Chocolate Bar, roughly chopped (or 2.5 ounces of your favorite Dark Chocolate)
Instructions
cups blanched almond flour (not almond meal)
/3 cup coconut flour
tablespoons ALOHA Coconut or coconut sugar
teaspoons powdered psyllium husk
teaspoon ground cinnamon
/2 teaspoon ground ginger
/4 teaspoon ground clove
/4 teaspoon ground nutmeg
/4 teaspoon baking soda
/2 teaspoon baking powder
Pinch of salt
large farm fresh eggs
/2 cup pumpkin purée (butternut squash or mashed sweet potatoes will also work)
/4 cup coconut oil, ghee or butter, melted
/4 cup maple syrup or honey
tablespoons nondairy milk
ALOHA Original Superfood Dark Chocolate Bar, roughly chopped
Preparation
Preheat the oven to 350ºF. Line a standard muffin tin with 12 parchment or silicone baking cups.
In a large mixing bowl, combine all of the dry ingredients and whisk well.
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.
Using 1/4 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.
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.
Let cool several minutes in the tin, then transfer to a cooling rack. Store in the refrigerator for up to three days.