These Healthy Flourless Pumpkin Muffins are clammy, tasty, and too simple to make. They're without gluten, sans oil, sans dairy, and refined sans sugar.
I held up as long as I could to begin with the pumpkin formulas, perceiving how summer is my preferred season what not.
Be that as it may, I feel like Labor Day is the start of the end. The days are getting shorter, the evenings are getting cooler and football is beginning to take once again.
Fortunately there are a lot of magnificent things about fall that merit celebrating. Like enormous comfortable sweaters, evolving leaves, fresh apples and ALL the pumpkin your heart wants.
Also try our recipe : Paleo Apple Maple Muffins #dessert #paleo
- 1 cup pumpkin puree*
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 4 tablespoons almond butter**
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup dark chocolate chips
DIRECTIONS:
- Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
- Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
- Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
- Allow to to cool for at least 10-15 minutes before stuffing in your face.
Source : bit.ly/2IR8vf4
Read more our recipe : Apple Nachos with Peanut Butter and Chocolate #dessert #cakes
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