The perfect bite sized treat, you will LOVE these muffins.
They are so easy to make and free of grains and gluten. I whipped these up twice last week. Once because I was testing the recipe and two, because I had a girlfriend come over and not only cooked her up a fabulous meal, but I treated her to these mini muffins. In fact, I got her to whip all the ingredients together and I threw them in the oven.
So if you ever come visit me at my house, you now know I’ll put you to work in the kitchen 😉
You’ve heard me say it before and I’ll say it again… I love pumpkin! Try my pumpkin pie smoothie recipe HERE. It’s delicious! Oh and my pumpkin waffles HERE. Yes, waffles! So yummy! 🙂
My cat is a fan of pumpkin too. He’s really just a fan of food in general. It’s interesting some of the things I’ve seen him eat. And not because I gave it to him, but because he’s sneaky and managed to grab food off the counter and run with it under the bed. You can see him in the below photo trying to sneak some muffins!
No onto the easiest muffins you’ll ever make. You’re kids will love them and you’ll feel like a super star for treating them to something good and without having to mess up the kitchen. Less mess is a huge bonus when it comes to baking.
Flourless Chocolate Chip Pumpkin Muffins
- 3/4 cup pumpkin puree
- 1 cup raw almond butter
- 1/3 cup maple syrup
- 1/4 cup walnuts, roughly chopped
- 1 egg
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp ground vanilla
- 1 tsp baking soda
- 1/2 cup mini chocolate chips
- Preheat oven to 325.
- Grease a mini muffin pan with coconut oil or use muffin cups.
- Combine all ingredients, except chocolate chips into a bowl. Mix until well combined, then fold in chocolate chips.
- Place evenly into muffin tray.
- Bake for 15 minutes.
Holistic Wellness https://holisticwellness.ca/
Check out more delicious and gluten free recipes in My Qualitarian Cookbook.
It’s full of healthified treats, like my quinoa chocolate chip bars! They are a customer favourite!
Gluten free, dairy free and NO added sugar!
These muffins are as clean as you can get! But don’t be fooled. They are loaded with flavour!
I pretty much like just about anything with Pumpkin. From pie, to cookies, to pancakes, even to smoothies, I use pumpkin pretty frequently in my recipes. Be sure to always purchase organic canned pumpkin. Not pumpkin pie filling. Otherwise, you’ll be loading up on a ton of sugar and preservatives.
These muffins are perfect for when that 3pm energy slump starts to hit. My energy slump generally hits me around 5pm. It’s that time of day when I typically head to the gym, but my mind is overwhelmed with all the work I need to do. Plus, I get home from work and just want to play with my cat! At this point, the gym doesn’t seem so exciting. Then that hunger pang kicks in! A few bites of these delicious muffins topped with some almond butter and I’m back in the game!
Gym time, go time and my flavour buds are fuelled! I’m ready to go!
Hope you enjoy these the next time your energy slump kicks in 🙂
|Carrot Pumpkin Muffins
(recipe adapted from 21 Day Sugar Detox)
*Feel free to add in 1/4 cup of raisins, cranberries or cherries for a little extra sweetness.
- 6 eggs, beaten
- ¼ cup canned pumpkin
- ½ cup coconut oil, melted
- 1 tsp ground vanilla bean or extract
- Half a banana, mashed
- ½ cup coconut flour
- Pinch sea salt
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice
- 2 tsps cinnamon
- 3 cups grated carrots (approximately 3-4 carrots)
- Preheat oven to 350 F. In a large bowl, whisk together the eggs, pumpkin, oil, vanilla and banana. Stir in coconut flour, salt, baking soda, pumpkin pie spice and cinnamon. Stir until well combined. Gently fold in grated carrots.
- Line a muffin tray with parchment paper muffin liners. Scoop ¼ cup of the batter into each muffin cup. Bake for 35-40 minutes or until the muffins are golden brown and a toothpick comes out clean.
Health & Abundance,