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!
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)
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
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.
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