These muffins are absolutely divine. 🙂 Yummy, moist, and full of chocolate, this delicious recipe is not only easy to whip up, but they are full of nutritious ingredients! I originally found these muffins from Juli over at PaleoOMG, and then I tweaked it slightly. I am giving you the recipe with my modifications, but feel free to head on over to the PaloOMG blog to check out the original recipe. 🙂
1/3 cup organic pumpkin puree
1/3 cup maple syrup (Grade B preferred)
1/4 cup melted coconut oil or grass-fed butter if dairy is tolerated
3 eggs, whisked
1 teaspoon vanilla extract
*¼ cup coconut flour
1 teaspoon cinnamon
pinch of ground cloves
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
1/3 cup Enjoy Life Mini Chocolate Chips
Preheat the oven to 350. In a medium sized bowl, mix together the wet ingredients: pumpkin, maple syrup, coconut oil, eggs, and vanilla. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients, and mix together well. Add the chocolate chips and fold in with a spatula. Fill 8 muffin tins 2/3 of the way full, and bake in the oven for 30-35 minutes. Watch to see that the muffins are not getting too dark on the tops. If this begins to happen, just simply cover the muffins loosely with foil for the remainder of the baking time. 🙂 When done, remove the muffins and cool completely. Enjoy with a glass of homemade coconut milk! 🙂
*Note about coconut flour: Coconut flour can be tricky at times. Sometimes your batter will look more wet than other times. That is okay! Do not add more coconut flour to your recipe. This will change the texture of the final product.
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