Pumpkin Chocolate Chip Muffins recipe

 

A sweet sugar-free, and gluten-free muffin recipe? You can find it here! For those who need to maintain an anti-inflammatory diet, especially because have an autoimmune disease, like me, I transcript Shalane Flanagan’s Pumpkin Chocolate Chips Muffins. Easy, GF and healthy!

 

Ingredients:

2 cups almond meal

1 ½ cups old-fashioned rolled oats

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon fine sea salt

½ cup walnuts, raisins, or chocolate chips (optional)

3 eggs

1 ½ cups canned pumpkin puree (unsweetened) or use leftover pumpkin puree by tossing it into a smoothie

6 tablespoons unsalted butter, melted

½ cup maple syrup

 

Directions:

1 Position a rack in the center of the oven. Preheat the oven to 350◦F. Line a 12-cup standard muffin tin with paper muffin cups.

2 In a large bowl, combine the almond meal, oats, pumpkin pie spice, baking soda, salt, and walnuts, raisins, or chocolate chips (if using).

3 Ina separate bowl, whisk together the eggs, pumpkin puree, melted butter, and syrup. Add to the dry ingredients, mixing until just combined.

4 Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top, and a knife inserted in the center of a muffin comes out clean, 30 to 35 minutes.

5 Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.

 

You can find more healthy recipes here.

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