I was having a craving today for something semi-clean healthy and delicious. I also wanted to prep an easy on the go breakfast to grab for the week!
Got this recipe from Golden Barrel. I made a few changes, but turned out so yummy!!!
Ingredients 2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup canned pumpkin (unsweetened, not pie mix)
2 large eggs
1/2 cup maple syrup
1/4 cup melted Golden Barrel Coconut Oil
1 teaspoon vanilla extract
1/2 cup dairy free mini chocolate chips (optional)
I added 1 teaspoon of Xanthan Gum, this is not necessary, but I find that this ingredient helps keeps gluten free flours from getting crumbly.
1/2 cup gluten free oats. This makes it not paleo.
Instructions Preheat oven to 350° and line a muffin tin with liners. I prefer parchment so the muffin removes easily. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice, and salt. Stir and break up any large clumps. Add in the pumpkin, eggs, maple syrup, coconut oil, and vanilla. Stir well until completely mixed and no dry spots remain. Fold in the chocolate chips if desired. Scoop into muffin tin, making sure each one is as even as possible. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Store in the fridge if not eaten within 24 hours.