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Prep time
10 minutes
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Cook time
20 minutes
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Serves
9
Author Notes
These muffins are paleo-friendly and super simple to make with 3 different flavor options! —Sara
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Ingredients
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1 cup
Almond Flour
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3 tablespoons
Coconut Flour
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1 teaspoon
Baking Soda
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1 teaspoon
Cinnamon
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1/4 teaspoon
Nutmeg
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1/8 teaspoon
Cloves
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1/8 teaspoon
Ginger
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1/3 cup
Coconut Sugar
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1/2 cup
Coconut Sugar
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1/2 cup
Pumpkin Puree
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3 tablespoons
Melted Coconut Oil
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1 teaspoon
Vanilla Extract
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3
Eggs
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Salt
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3 tablespoons
Dark Chocolate Chips
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3 tablespoons
Organic Blueberries
Directions
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Have the oven preheating to 350 + either grease a muffin tin.
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Place all the dry ingredients into a large bowl + mix till combined.
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Place all wet ingredients into a small bowl +mix till combined.
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Place the wet into the dry + once it is mixed.
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Fill each muffin tip with 50g of batter or a large spoonful. This is when you add in your chocolate chips or blueberries.
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Bake for 20-25 minutes until golden brown + let sit for a couple minutes to cool.
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Store in the fridge (about a week), freezer (about 2-months), or eat immediately!
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