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Gluten Free Pumpkin Chocolate Chip Muffins

November 01, 2020

Gluten Free Chocolate Chip Muffins

Ingredients

  • 1 cup almond flour 
  • 3/4 cup quinoa flour
  • Scant 2/3 cup coconut palm sugar 
  • 1 tsp. aluminium free baking powder 
  • ½ tsp. Himalayan salt
  • ¼ tsp. baking soda
  • 1 heaping tsp. pumpkin pie spice
  • ½ cup (1 stick) organic butter at R.T. 
  • ½ can pumpkin puree
  • 2 organic eggs, slightly beaten
  • 1 tsp. Vanilla
  • ½ - 1 cup organic chocolate chips
  • Cinnamon/sugar (optional)

Directions

  • Preheat oven to 350.
  • Mix dry ingredients.
  • With pastry blender incorporate the butter until it resembles coarse crumbs.
  • Stir in pumpkin, eggs and vanilla.
  • Fold in chocolate chips.
  • Fill tins 3/4 with the mix
  • Sprinkle top with cinnamon/sugar (optional)
  • Bake 25 min. or until toothpick comes out clean.
  • For mini muffins: fill tins 3/4 with the mix- bake 12-15 min.




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