Almond Flour Pumpkin Muffins
Try this Almond Flour Pumpkin Muffins recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup pure maple syrup
- 3 eggs, whisked
- 2 cups almond flour (i use simple truth brand)
- 3/4 cup 100% pumpkin puree
- 3 t unsalted butter melted
- 1/4 cup mini chocolate chips (optional)
- Carbohydrate 1.65947916666667 g
- Cholesterol 24.1516666666667 mg
- Fat 9.11736666666667 g
- Fiber 0.0575249983469645 g
- Protein 0.0998058333333333 g
- Saturated Fat 5.77155241666667 g
- Serving Size 1 1 mini muffin (14g)
- Sodium 91.2317083333333 mg
- Sugar 1.6019541683197 g
- Trans Fat 0.638458083333334 g
- Calories 87 calories
Preheat oven to 350 degrees.Place muffin liners in tins, if using, or grease sides well.Whisk together the dry ingredients.Whisk together the wet ingredients.Mix wet into dry and stir until combined.Stir in mini chocolate chips, if using.Divide into muffin tins.Bake for around 15 minutes, or until toothpick comes out clean. (Bake longer if using regular-sized muffin tins.)
