Paleo Pumpkin Chocolate Chip Muffins
Paleo Pumpkin Muffins are a simple and healthy breakfast recipe! They are ready in 30 minutes & freezer friendly! Plus they are gluten-free, grain-free, dairy-free and have no refined sugar!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 Muffins
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla.
Add eggs and stir until completely combined. .
And the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
Mix in chocolate chips (or cinnamon chips) by hand.
Let the mixture set for 5 minutes. (this gives the coconut flour time to soak up the moisture).
Scoop ¼ cup portions of batter into the prepared muffin pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)
Serving: 1Muffin | Calories: 123.7kcal | Carbohydrates: 13.2g | Protein: 3.8g | Fat: 6.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 184mg | Potassium: 39.3mg | Fiber: 3.5g | Sugar: 7.8g | Vitamin A: 2600IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.7mg