Author Notes
These are the definition of a perfect little bite. A healthy, gluten free muffin that will leave you wanting more. —purely elizabeth
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Ingredients
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3/4 cup
sprouted rice flour
-
3/4 cup
millet flour
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1/2 cup
almond flour
-
2 tablespoons
chia seeds
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3/4 cup
coconut sugar
-
2 teaspoons
baking powder
-
1/2 teaspoon
baking soda
-
1 teaspoon
salt
-
2 teaspoons
pumpkin pie spice
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1 tablespoon
lemon juice
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1
egg
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1/2 cup
pumpkin puree
-
1/3 cup
olive oil
-
1/3 cup
unsweetened coconut milk
-
crumble topping
-
1/3 cup
purely elizabeth oatmeal original
-
2 tablespoons
coconut sugar
-
2 tablespoons
olive oil
Directions
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Preheat oven to 350 F.
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Grease muffin pan with olive oil.
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In a large bowl, stir together flours, chia, coconut sugar, baking powder, baking soda, salt and pumpkin pie spice.
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Add the lemon juice, egg, pumpkin puree, oil and milk.
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Whisk to combine.
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In a separate bowl combine crumble topping.
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Spoon the batter into muffin tin and top with crumbles.
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Bake for 12-15 minutes.
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