Pumpkin Chocolate Chip Mini Muffins

This recipe is from healyrealfoodvegetarian.com...These pumpkin chocolate chip mini muffins are a great treat or snack for the fall season. They are easy to make and are free of grains, dairy and processed sugar! (I made these and Alyssa enjoyed eating them for breakfast. The texture is a bit spongier then regular muffins. You definitely want to use paper liners. I will definitely make these again.)

Photo by Nancy S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Mini muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/4

    cup coconut flour

  • 1/3

    cup pumpkin puree

  • 1

    tsp pumpkin pie spice

  • 1/4

    tsp sea salt

  • 1/4

    tsp vanilla

  • 3

    eggs

  • 1/2

    tsp baking soda

  • 1/4

    tsp apple cider vinegar

  • 2

    tbsp full fat coconut milk

  • 1

    tbsp coconut sugar

  • 1/3-1/2

    cup chocolate chips

Directions

1. Pre-heat the oven to 350°. Mix together ingredients and blend with a hand blender or food processor. Make sure that there are no lumps of the pumpkin in the batter. 2. Gently stir in the chocolate chips (you can put more or less depending on your preference). 3. In a mini muffin tin lined with mini muffin liners scoop the batter into each muffin cup almost to the top. Bake for 10-20 minutes or until a toothpick inserted comes out clean.

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